Thanks to all helped us out.
-Adam
Welcome to our Farm! Little stories about our life as organic farmers raising a family on an island in the middle of Lake Champlain
Monday, December 7, 2009
Adam is okay :)
Hi there. Many farm friends know that I (Adam) took a hard whack on the nose breaking Sadie's fall off of a swingset at the Farmer's Market the other day. It was a little scary almost passing out and going to the ER in an ambulance. Well, I am fine- no broken nose, no head injury, just a little soreness!
Monday, September 28, 2009
Week 17 and 18 - CSA Journal Entry
What’s happening on the farm this week?
Week 17 and 18: Hi everyone – So today (this week) is the last of the shares for this growing season. This time of year is always bittersweet for us. We are bummed that we won’t see you all every week, that vegetables and flowers start growing at a snails pace, but then we are getting into a slower time where we can spend more time together as a family. We enjoy watching the change of the season – the fall crisp air, the heritage apple trees producing sweet and tart apples, Sadie realizing what leaves are and how much they are to play in, seeing the cover crops we planted germinate – and the hustle and bustle of a growing season go more dormant to rest for another growing season next year – to start working on ideas and plans for next growing season. This was a hard summer for us – it really tried all of our farming patience. We have learned a lot and take with this knowledge into planning for next year. We know one thing for sure, next year will be easier and more things will grow. It is tricky business having a, organic vegetable farm on clay soil – we were going to harvest potatoes today – the blue ones (those who are on Thursday may get them in your share) but we couldn’t because the soil was way to wet and would have spread blight on those lovely tubers. It is all a great big balancing act. This year was our biggest learning year – our 5 year birthday present from the universe – and we are okay with that because we did not face it alone we had all of you to journey with us this season.
Thank you ….
For picking sugar snap peas with us
For enjoying the lush spinach and greens well into July
For not jumping ship when we told you about the “blight” and “destruction”
For dancing on the hay wagon in heat of summer
For enjoying the sweetness of raw organic heritage corn
For trying new vegetables like tomatillos, Italian heirloom eggplants, and bok choy
For coming out and helping pull weeds, mow, plant, seed, pick, play with Sadie
For eating Kale
For trusting in us
For your thoughtfulness and generosity
For believing in us
For the privilege of being one of the farmers that nourish you and your family
Thanks for being part of our farm, see you next Spring – Adam, Christine and Sadie J
P.S. If and when the brussel sprouts and cabbage decide to fatten up – we will send out an email to let you know – think of it as a bonus in latter October/November. It is also not too late to sign up for Beef Shares – just let us know. You will hear from us later this fall early winter about CSA for the summer of 2010.
What’s in the share this week: Okra, Yellow or Blue Potatoes, Beets, Carrots, Tomatillos, Red Russian Kale, Beet Greens, Chard, pie pumpkins, Winter Squash, and maybe some others.
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help put the veggie part of the farm to bed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
How to cook winter squash
In case you've never tried to cook winter squash, it couldn't be simpler: Cut in half with a big sharp knife. Remove seeds. (If you've ever carved a pumpkin, these two steps should be very familiar.) Put in a baking pan (I use glass, metal or ceramic would also work) cut side down, with a little water in the pan. Or rub the cut side with a little oil first. Bake in a medium oven (325, or 350, or 400, etc.) until it's easily pierced with a fork. Remove, and eat. Possible toppings: many like maple syrup, butter, salt and pepper, etc. I've also added my cut, seeded halves of winter squash to the crockpot with some water, and let it cook that way for a few hours. This method works especially well when all you want is the cooked flesh to puree for a soup or other dish.
Pumpkin or Winter Squash Puree
Vegetarian Cooking for Everyone Deborah Madison
Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Preheat oven to 375 F. Halve, seed, and bake 3 pounds pumpkin or winter squash until tender, approx. 30 - 40 mins. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon This should be easy unless the squash is stringy, in which case, use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the puree, grate Gruyére , Fountain, or Emmenthaler into it. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.
Week 17 and 18: Hi everyone – So today (this week) is the last of the shares for this growing season. This time of year is always bittersweet for us. We are bummed that we won’t see you all every week, that vegetables and flowers start growing at a snails pace, but then we are getting into a slower time where we can spend more time together as a family. We enjoy watching the change of the season – the fall crisp air, the heritage apple trees producing sweet and tart apples, Sadie realizing what leaves are and how much they are to play in, seeing the cover crops we planted germinate – and the hustle and bustle of a growing season go more dormant to rest for another growing season next year – to start working on ideas and plans for next growing season. This was a hard summer for us – it really tried all of our farming patience. We have learned a lot and take with this knowledge into planning for next year. We know one thing for sure, next year will be easier and more things will grow. It is tricky business having a, organic vegetable farm on clay soil – we were going to harvest potatoes today – the blue ones (those who are on Thursday may get them in your share) but we couldn’t because the soil was way to wet and would have spread blight on those lovely tubers. It is all a great big balancing act. This year was our biggest learning year – our 5 year birthday present from the universe – and we are okay with that because we did not face it alone we had all of you to journey with us this season.
Thank you ….
For picking sugar snap peas with us
For enjoying the lush spinach and greens well into July
For not jumping ship when we told you about the “blight” and “destruction”
For dancing on the hay wagon in heat of summer
For enjoying the sweetness of raw organic heritage corn
For trying new vegetables like tomatillos, Italian heirloom eggplants, and bok choy
For coming out and helping pull weeds, mow, plant, seed, pick, play with Sadie
For eating Kale
For trusting in us
For your thoughtfulness and generosity
For believing in us
For the privilege of being one of the farmers that nourish you and your family
Thanks for being part of our farm, see you next Spring – Adam, Christine and Sadie J
P.S. If and when the brussel sprouts and cabbage decide to fatten up – we will send out an email to let you know – think of it as a bonus in latter October/November. It is also not too late to sign up for Beef Shares – just let us know. You will hear from us later this fall early winter about CSA for the summer of 2010.
What’s in the share this week: Okra, Yellow or Blue Potatoes, Beets, Carrots, Tomatillos, Red Russian Kale, Beet Greens, Chard, pie pumpkins, Winter Squash, and maybe some others.
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help put the veggie part of the farm to bed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
How to cook winter squash
In case you've never tried to cook winter squash, it couldn't be simpler: Cut in half with a big sharp knife. Remove seeds. (If you've ever carved a pumpkin, these two steps should be very familiar.) Put in a baking pan (I use glass, metal or ceramic would also work) cut side down, with a little water in the pan. Or rub the cut side with a little oil first. Bake in a medium oven (325, or 350, or 400, etc.) until it's easily pierced with a fork. Remove, and eat. Possible toppings: many like maple syrup, butter, salt and pepper, etc. I've also added my cut, seeded halves of winter squash to the crockpot with some water, and let it cook that way for a few hours. This method works especially well when all you want is the cooked flesh to puree for a soup or other dish.
Pumpkin or Winter Squash Puree
Vegetarian Cooking for Everyone Deborah Madison
Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Preheat oven to 375 F. Halve, seed, and bake 3 pounds pumpkin or winter squash until tender, approx. 30 - 40 mins. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon This should be easy unless the squash is stringy, in which case, use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the puree, grate Gruyére , Fountain, or Emmenthaler into it. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.
Saturday, September 26, 2009
Hoedown POSTPONED
HI Everyone the Hoedown scheduled for Tomorrow - Sunday - is rescheduled to the end of October due to 100% chance of rain. We will post soon to let you know when it will be. Thanks for understanding. Adam, Christine and Sadie
Monday, September 21, 2009
CSA Journal Week 16
****BLUE HERON FARM HOE-DOWN***
THIS WEEKEND – SUNDAY, September 28 starting at 3:00pm
Please bring a dish to share, your own plate (we have glasses), an instrument
Hay wagon rides starting at 3:30 (the route of hay ride will be down where the sheep are)
Potluck Music Starting at 4:30 – Potluck Dinner starting at 5:00pm
Please park down at the red and green barn – walk to the back field – the path through the cedars– see the sheep and wigwam and lots of fields for the kids to run in. See you Sunday!
What’s happening on the farm this week?
Week 16: Hi everyone – A big thank you to Gene, Kaight’s (CSA member) father who has done an amazing job brush hogging around the farm. There are fields that we do not use during the year and in the fall they need to mowed down and cleared. Gene has spent over 16 hours mowing for us and we are so very lucky and thankful for all of his hard work. Adam is back at his off the farm job full time, and Sadie and I can not use the tractor together so to have someone here that knows how to use a tractor and do some of the long hour jobs – is such a great help! We are thankful also to Kaight and her family for sharing their grandpa with us. We are learning so much from him. Gene comes from a long line of farmers from the Chester, VT area and we learn more every time we are working along side him.
Next week will be the last pick up for the season for on farm, Bebop, Fort and Round Barn. We will try to load you up with as much stuff as we can. The farmstand will remain open until it snows – and you can buy eggs, jars of goodies, wool, garlic, potatoes, etc.
We have winter squash for everyone for the last two weeks of this share. We hope you enjoy them. We brought them in from Rockville Market Farm in Starksboro. Thanks to Keenan and her son for bring them to S. Burlington for us yesterday. We also have corn stalks for anyone who would like to decorate their porches with them. I will try to bring them into Bebop and the Fort drop offs on Thursday. Check out this week/last week’s Seven Days – Sadie and Christine are on the back page of Section A for advertising the Healthy Living Farmers Market. Sadie and Christine went and sold at two markets back to back this weekend, Grand Isle and Healthy Living – with a lot of prep help from Adam. We sold potatoes, garlic, eggs, cookies and cornstalks.
Sadie is pretty pooped today – lots of on time – she is napping right now (11:20am on Monday) I figured her and I would stick close to home today since the last few days have been hectic. This is made possible by the hard work of Adam, and our great volunteers, Gale, Fiona, Ben, Ronnie, Becky and Dude on this Monday morning and work down over the weekend. We made 18 pints of pear sauce on Saturday, working on some tomato sauce this afternoon and it looks like our apple trees are asking us to pick them to make some apple sauce, butter, crisp and pies. We have been enjoying picking raspberries with our neighbors Jim and Meg – Sadie is quite a scout for raspberries – she knows exactly when the berries are ready and picks them so gingerly and then gobbles them up. She also likes to run down the beds shouting “where are you mama” in a sing song voice- “where are you Jim” “Where are you Meg” “Where are you chickens” “Where are you daddy” Sadie and I start out with baskets – one Sadie size and one mama size – she starts filling hers and then realizes – yum – and eats them up and then she goes for mama’s – I have to ration them out so we have some to eat later and freeze. Sadie must eat at least 2 quarts worth of raspberries when she is out there (good thing Jim and Meg don’t weigh herJ).
I love going out my front door, walking across the “yard” and be able to pick berries – actually I am very grateful for where I live because we can get all of our food (well almost all of it) right here on Quaker Rd and if not here we know other farmers who can grow it for us. What an amazing place to be for us and especially our daughter – all the wonderful grandmotherly and grandfatherly friends we have for her, the food that can be raised by us and our neighbors that she can eat, the fields that she can run through to get a banana out of someone’s cookie jarJ, to swing in the big tree in circles, to sit with the sheep, to race the chickens and to sleep looking out at the stars – and to count each and every one. We are blessed.
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week:Okra, Yellow, Red and Blue Potatoes, Tomatillos, Red Russian Kale, Beet Greens, Winter Squash, Sunflowers, Cornstalks and maybe some others.
BLUE HERON FARM HOE-DOWN –September 27, 2009
The next Blue Heron Farm Hoe-Down will be Sunday, September 27th at 3:00pm – potluck, music, games and hay rides on a now fixed hay wagon. The last hoe down brought fiddles, harmonicas, guitars, bag pipes, accordion, and many silly dances on the hay wagon by all these little farm kiddos. The weather should be a lot cooler and we will have a bon fire this time. We are planning on having it back behind our property near the sheepJ Bring family and friends, food and drink to share, an instrument – all are welcome.
http://www.blueheronfarm-vt.blogspot.com/ CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help put the veggie part of the farm to bed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Grass fed Beef Shares Now Available:
Blue Heron Farm and Rob Rousseau, farmer in North Hero, have partnered again this year to offer grass fed beef shares this year. Rob has been farming all of his life and his grass fed beef are delicious. We have been getting a share from him the last 3 years and have not bought beef from the store in over 3 years. The cows are able to range on over 150 acres of pasture at his family farm. They are on pasture their whole life. He does not use antibiotics or growth hormones. He does not feed them grain to “fatten” them up. The beef has a sweet taste to it – you can tell they have been on pasture. These cows have had great lives. They are Hereford crossed with Angus and maybe some Highland (I have to double check with RobJ). The beef will be ready over the next couple of months. He had 6 cows to sell – which means 12 halves. He sells it by hanging weight. The price will include processing and putting the cuts of beef in frozen, freezer paper wrapped,1-2 lb packages. You will receive hamburg, stew beef, tenderloin, sirloin, top round, ribs, cube steak, soup bones, london broil, roasts, etc. The price is 2.75 per lb hanging weight. This price may go down – it is dependant an the cost of processing. This is the best deal around for grass fed beef. I have learned a lot about beef processing over the last few years and have asked lots of questions – so here is some info you should know. Hanging weight is the weight that is taken when the beef is hanging after it has been gutted, skin, hooves and head are removed – sorry for the graphic but it important for you to know. The beef needs to hang in the meat cooler for a few weeks and when this happens, there is shrinkage. There is typically about 15- 20% shrinkage from the hanging weight depending on the fat of the cow. So the hanging weight is different from the weight you bring home. For example: last year, we processed a full cow that was 615lbs hanging weight. What we brought home was around 430-440lbs of beef (that was a whole cow). The processing house treats the animals humanely and is USDA inspected and it even has an organic processor license. You can see the cows grazing on Rte 2 in North Hero, South of Shore Acres.
If you are interested in a beef share, please fill out the bottom and send with a $50 deposit by October 15th. The deposit will be deducted from the final price. IF you have any questions, please feel free to call Christine at 372-3420.
Please cut the bottom off and return with payment
- - - - - - - - - - - - - - - -
- Name:________________________________________________
- Phone:____________________________________email:_________________________-
- Address:___________________________________________
I would like the following (please circle):
½ Cow – which is around 150 – 200 lbs of beef ( est. 200 -300lbs hanging weight)
Whole cow – which is around 300 – 400lbs of beef( est 500-600 lbs hanging weight)
¼ Cow – which is around 75 – 100lbs of beef (est 100 – 150lbs hanging weight)
Please enclose a deposit of $50. Please make the check out to Rob Rousseau. Mail to Blue Heron Farm, 34 Quaker Rd, Grand Isle, VT 05458
Rest of Payment due at pick up of cut, wrapped and frozen beef sometime in October/November. Limited Payment plans available.
THIS WEEKEND – SUNDAY, September 28 starting at 3:00pm
Please bring a dish to share, your own plate (we have glasses), an instrument
Hay wagon rides starting at 3:30 (the route of hay ride will be down where the sheep are)
Potluck Music Starting at 4:30 – Potluck Dinner starting at 5:00pm
Please park down at the red and green barn – walk to the back field – the path through the cedars– see the sheep and wigwam and lots of fields for the kids to run in. See you Sunday!
What’s happening on the farm this week?
Week 16: Hi everyone – A big thank you to Gene, Kaight’s (CSA member) father who has done an amazing job brush hogging around the farm. There are fields that we do not use during the year and in the fall they need to mowed down and cleared. Gene has spent over 16 hours mowing for us and we are so very lucky and thankful for all of his hard work. Adam is back at his off the farm job full time, and Sadie and I can not use the tractor together so to have someone here that knows how to use a tractor and do some of the long hour jobs – is such a great help! We are thankful also to Kaight and her family for sharing their grandpa with us. We are learning so much from him. Gene comes from a long line of farmers from the Chester, VT area and we learn more every time we are working along side him.
Next week will be the last pick up for the season for on farm, Bebop, Fort and Round Barn. We will try to load you up with as much stuff as we can. The farmstand will remain open until it snows – and you can buy eggs, jars of goodies, wool, garlic, potatoes, etc.
We have winter squash for everyone for the last two weeks of this share. We hope you enjoy them. We brought them in from Rockville Market Farm in Starksboro. Thanks to Keenan and her son for bring them to S. Burlington for us yesterday. We also have corn stalks for anyone who would like to decorate their porches with them. I will try to bring them into Bebop and the Fort drop offs on Thursday. Check out this week/last week’s Seven Days – Sadie and Christine are on the back page of Section A for advertising the Healthy Living Farmers Market. Sadie and Christine went and sold at two markets back to back this weekend, Grand Isle and Healthy Living – with a lot of prep help from Adam. We sold potatoes, garlic, eggs, cookies and cornstalks.
Sadie is pretty pooped today – lots of on time – she is napping right now (11:20am on Monday) I figured her and I would stick close to home today since the last few days have been hectic. This is made possible by the hard work of Adam, and our great volunteers, Gale, Fiona, Ben, Ronnie, Becky and Dude on this Monday morning and work down over the weekend. We made 18 pints of pear sauce on Saturday, working on some tomato sauce this afternoon and it looks like our apple trees are asking us to pick them to make some apple sauce, butter, crisp and pies. We have been enjoying picking raspberries with our neighbors Jim and Meg – Sadie is quite a scout for raspberries – she knows exactly when the berries are ready and picks them so gingerly and then gobbles them up. She also likes to run down the beds shouting “where are you mama” in a sing song voice- “where are you Jim” “Where are you Meg” “Where are you chickens” “Where are you daddy” Sadie and I start out with baskets – one Sadie size and one mama size – she starts filling hers and then realizes – yum – and eats them up and then she goes for mama’s – I have to ration them out so we have some to eat later and freeze. Sadie must eat at least 2 quarts worth of raspberries when she is out there (good thing Jim and Meg don’t weigh herJ).
I love going out my front door, walking across the “yard” and be able to pick berries – actually I am very grateful for where I live because we can get all of our food (well almost all of it) right here on Quaker Rd and if not here we know other farmers who can grow it for us. What an amazing place to be for us and especially our daughter – all the wonderful grandmotherly and grandfatherly friends we have for her, the food that can be raised by us and our neighbors that she can eat, the fields that she can run through to get a banana out of someone’s cookie jarJ, to swing in the big tree in circles, to sit with the sheep, to race the chickens and to sleep looking out at the stars – and to count each and every one. We are blessed.
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week:Okra, Yellow, Red and Blue Potatoes, Tomatillos, Red Russian Kale, Beet Greens, Winter Squash, Sunflowers, Cornstalks and maybe some others.
BLUE HERON FARM HOE-DOWN –September 27, 2009
The next Blue Heron Farm Hoe-Down will be Sunday, September 27th at 3:00pm – potluck, music, games and hay rides on a now fixed hay wagon. The last hoe down brought fiddles, harmonicas, guitars, bag pipes, accordion, and many silly dances on the hay wagon by all these little farm kiddos. The weather should be a lot cooler and we will have a bon fire this time. We are planning on having it back behind our property near the sheepJ Bring family and friends, food and drink to share, an instrument – all are welcome.
http://www.blueheronfarm-vt.blogspot.com/ CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help put the veggie part of the farm to bed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Grass fed Beef Shares Now Available:
Blue Heron Farm and Rob Rousseau, farmer in North Hero, have partnered again this year to offer grass fed beef shares this year. Rob has been farming all of his life and his grass fed beef are delicious. We have been getting a share from him the last 3 years and have not bought beef from the store in over 3 years. The cows are able to range on over 150 acres of pasture at his family farm. They are on pasture their whole life. He does not use antibiotics or growth hormones. He does not feed them grain to “fatten” them up. The beef has a sweet taste to it – you can tell they have been on pasture. These cows have had great lives. They are Hereford crossed with Angus and maybe some Highland (I have to double check with RobJ). The beef will be ready over the next couple of months. He had 6 cows to sell – which means 12 halves. He sells it by hanging weight. The price will include processing and putting the cuts of beef in frozen, freezer paper wrapped,1-2 lb packages. You will receive hamburg, stew beef, tenderloin, sirloin, top round, ribs, cube steak, soup bones, london broil, roasts, etc. The price is 2.75 per lb hanging weight. This price may go down – it is dependant an the cost of processing. This is the best deal around for grass fed beef. I have learned a lot about beef processing over the last few years and have asked lots of questions – so here is some info you should know. Hanging weight is the weight that is taken when the beef is hanging after it has been gutted, skin, hooves and head are removed – sorry for the graphic but it important for you to know. The beef needs to hang in the meat cooler for a few weeks and when this happens, there is shrinkage. There is typically about 15- 20% shrinkage from the hanging weight depending on the fat of the cow. So the hanging weight is different from the weight you bring home. For example: last year, we processed a full cow that was 615lbs hanging weight. What we brought home was around 430-440lbs of beef (that was a whole cow). The processing house treats the animals humanely and is USDA inspected and it even has an organic processor license. You can see the cows grazing on Rte 2 in North Hero, South of Shore Acres.
If you are interested in a beef share, please fill out the bottom and send with a $50 deposit by October 15th. The deposit will be deducted from the final price. IF you have any questions, please feel free to call Christine at 372-3420.
Please cut the bottom off and return with payment
- - - - - - - - - - - - - - - -
- Name:________________________________________________
- Phone:____________________________________email:_________________________-
- Address:___________________________________________
I would like the following (please circle):
½ Cow – which is around 150 – 200 lbs of beef ( est. 200 -300lbs hanging weight)
Whole cow – which is around 300 – 400lbs of beef( est 500-600 lbs hanging weight)
¼ Cow – which is around 75 – 100lbs of beef (est 100 – 150lbs hanging weight)
Please enclose a deposit of $50. Please make the check out to Rob Rousseau. Mail to Blue Heron Farm, 34 Quaker Rd, Grand Isle, VT 05458
Rest of Payment due at pick up of cut, wrapped and frozen beef sometime in October/November. Limited Payment plans available.
Tuesday, September 15, 2009
CSA Journal Posting for Week 15
What’s happening on the farm this week?
Week 15: Hi everyone – A big thank you to Gene, Karen and Gale for coming out to harvest potatoes this morning. These potatoes are beautiful! Adam used the sub soiler on the back of the tractor to break up the potato mounds and as he did this we saw an ocean of red – red and yellow potatoes. Their skins are more intact because they have cured for about a week in the ground. Next week we will have purple potatoes for you and maybe some fingerling. The Kennebec storage potatoes are still growing in the back and they are egging on the cabbage and brussel sprouts to hurry up and catch upJ Another shout goes out to Fiona and Ben for their excellent weeding of the carrots – we are going to rename that field after Fiona and Ben after all their hardwork weedingJ Sadie found a little potato with ears thanks to Karen’s help – she calls it little bear. IT goes along nicely with the heart shaped potato she found last week. The Red Russian Kale in this week’s share is delicious and so very tender – don’t be afraid of it. It has enjoyed this cooler weather. The kale is so tender that Sadie and I eat it raw. While I weeded the Kale and Chard she was sampling it for all you and she gave it to thumbs (arms) upJ I love it when she eats straight out of the field. Hope you enjoyed your sunflowers – more to come this week. And do I dare say this, we could use a bit of rain – the soil is pretty dry…but we have been enjoying this weather and almost every night eating outside watching the harvest moon come up.
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week:Okra, Yellow, Red and Blue Potatoes, Tomatillos, Onions, Red Russian Kale, celery (?), Sunflowers, Pick your-Own Heirloom Currant Cherry Tomatoes (they are still holding on) and maybe some others.
BLUE HERON FARM HOE-DOWN –September 27, 2009
The next Blue Heron Farm Hoe-Down will be Sunday, September 27th at 3:00pm – potluck, music, games and hay rides on a now fixed hay wagon. The last hoe down brought fiddles, harmonicas, guitars, bag pipes, accordion, and many silly dances on the hay wagon by all these little farm kiddos. The weather should be a lot cooler and we will have a bon fire this time. We are planning on having it back behind our property near the sheepJ Bring family and friends, food and drink to share, an instrument – all are welcome.
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Potato Curryadapted from The Vegetarian Epicure by Anna Thomas
6 med. size potatoes3 T Ghee (see recipe below) or oil1 t salt1 t cumin seeds1/2 t mustard seeds (or ground mustard)1 t turmeric1 t ground coriander1 t cayenne pepper2 C water1C plain yogurt2/3 C cooked (but not mushy) sweet peas
Peel the potatoes and dice them as evenly as you can. Heat the Ghee or oil and, when it is warm, add the spices. Let them simmer for 2-3 minutes, then add the potatoes and immediately stir them around and turn them over until they seem evenly coated with Ghee and spices. Continue this process for about 5-10 minutes more, so that some of the potato cubes are a little crisped. Add 2C of water, lower the heat, and simmer slowly for about 1/2 hour, giving an occasional, gentle stir. The potatoes should be tender by this time. Now add the yogurt and the green peas, and heat it all up together for another 5 minutes or so, and serve. Serves 4-6 Ghee (clarified butter) Melt a pound or more of butter in a heavy-bottomed saucepan. When melted, carefully skim off the foam from the top and discard it. Heat the butter again until it foams, and skim once more. Do this once or twice more, until all the foam is gone. Carefully decant the melted butter into a container, pouring it off until only the fine sediment at the bottom of the pan is left. This Ghee, or clarified butter, will keep well for up to 5-6 weeks without refrigeration.
Tortilla de PatatasAdapted from The Mediterrasian Way by Ric Watson and Trudy Thelander -Serves 2
1 large potato or 3-4 smaller potatoes, cut into small cubes2 Tablespoons extra virgin olive oil3 scallions, chopped, or ½ red onion chopped2 gypsy peppers, seeds removed and finely diced (or ½ large red bell pepper)4 large eggs1 tablespoon finely chopped parlsey, or green onion tops!½ teaspoon sea or kosher salt¼ teaspoon black pepper, or to taste
Preheat the broiler. Steam the potato pieces until just soft enough to eat. (test with a fork. Start testing after about 4 minutes, depends on the size of the cubes) Heat the oil in a medium skillet over medium heat and cook onion and peppers, stirring occasionally, until softened, about 5 minutes. Add the potato and cook, stirring to combine, for another 2 minutes.
Whisk the eggs together in a bowl with the parsley, salt and pepper. Pour the eggs over the vegetables in the skillet, cover, and cook gently over low heat for 8 minutes. Remove the lid and place under the preheated broiler to cook for 1 minute or until the top is set. Cut into wedges and serve. This can easily be served at room temperature or cold.
Giant Crusty and Creamy White Beans with GreensAdapted from Super Natural Cooking by Heidi Swanson
½ pound medium or large dried white beans, cooked3 tablespoons olive oil or clarified butterFine grained sea salt1 onion, coarsely chopped 4 cloves garlic, chopped½ baby chard, washed and roughly chopped, or 1 bunch kale, cut into wide ribbonsFresh ground black pepperExtra virgin olive oil for drizzlingFreshly grated parmesan for topping
Drain the beans, then heat the oil or butter over med-high heat in the widest skillet available. Add the beans to the hot pan in a single layer. If you don’t have a big enough skillet, just do the sauté stop in two batches or save the extra beans for another use. Stir to coat the beans with the oil/butter, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Salt to taste, then add the onion and garlic and cook for 1 or 2 minutes, until the onion softens. Stir in the greens and cook until just beginning to wilt. Remove from the heat and season to taste with a generous dose of salt and pepper. Drizzle with a bit of top-quality extra virgin olive oil, and sprinkle with freshly grated parmesan. Serves 6-8 as a side dish.
Week 15: Hi everyone – A big thank you to Gene, Karen and Gale for coming out to harvest potatoes this morning. These potatoes are beautiful! Adam used the sub soiler on the back of the tractor to break up the potato mounds and as he did this we saw an ocean of red – red and yellow potatoes. Their skins are more intact because they have cured for about a week in the ground. Next week we will have purple potatoes for you and maybe some fingerling. The Kennebec storage potatoes are still growing in the back and they are egging on the cabbage and brussel sprouts to hurry up and catch upJ Another shout goes out to Fiona and Ben for their excellent weeding of the carrots – we are going to rename that field after Fiona and Ben after all their hardwork weedingJ Sadie found a little potato with ears thanks to Karen’s help – she calls it little bear. IT goes along nicely with the heart shaped potato she found last week. The Red Russian Kale in this week’s share is delicious and so very tender – don’t be afraid of it. It has enjoyed this cooler weather. The kale is so tender that Sadie and I eat it raw. While I weeded the Kale and Chard she was sampling it for all you and she gave it to thumbs (arms) upJ I love it when she eats straight out of the field. Hope you enjoyed your sunflowers – more to come this week. And do I dare say this, we could use a bit of rain – the soil is pretty dry…but we have been enjoying this weather and almost every night eating outside watching the harvest moon come up.
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week:Okra, Yellow, Red and Blue Potatoes, Tomatillos, Onions, Red Russian Kale, celery (?), Sunflowers, Pick your-Own Heirloom Currant Cherry Tomatoes (they are still holding on) and maybe some others.
BLUE HERON FARM HOE-DOWN –September 27, 2009
The next Blue Heron Farm Hoe-Down will be Sunday, September 27th at 3:00pm – potluck, music, games and hay rides on a now fixed hay wagon. The last hoe down brought fiddles, harmonicas, guitars, bag pipes, accordion, and many silly dances on the hay wagon by all these little farm kiddos. The weather should be a lot cooler and we will have a bon fire this time. We are planning on having it back behind our property near the sheepJ Bring family and friends, food and drink to share, an instrument – all are welcome.
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Potato Curryadapted from The Vegetarian Epicure by Anna Thomas
6 med. size potatoes3 T Ghee (see recipe below) or oil1 t salt1 t cumin seeds1/2 t mustard seeds (or ground mustard)1 t turmeric1 t ground coriander1 t cayenne pepper2 C water1C plain yogurt2/3 C cooked (but not mushy) sweet peas
Peel the potatoes and dice them as evenly as you can. Heat the Ghee or oil and, when it is warm, add the spices. Let them simmer for 2-3 minutes, then add the potatoes and immediately stir them around and turn them over until they seem evenly coated with Ghee and spices. Continue this process for about 5-10 minutes more, so that some of the potato cubes are a little crisped. Add 2C of water, lower the heat, and simmer slowly for about 1/2 hour, giving an occasional, gentle stir. The potatoes should be tender by this time. Now add the yogurt and the green peas, and heat it all up together for another 5 minutes or so, and serve. Serves 4-6 Ghee (clarified butter) Melt a pound or more of butter in a heavy-bottomed saucepan. When melted, carefully skim off the foam from the top and discard it. Heat the butter again until it foams, and skim once more. Do this once or twice more, until all the foam is gone. Carefully decant the melted butter into a container, pouring it off until only the fine sediment at the bottom of the pan is left. This Ghee, or clarified butter, will keep well for up to 5-6 weeks without refrigeration.
Tortilla de PatatasAdapted from The Mediterrasian Way by Ric Watson and Trudy Thelander -Serves 2
1 large potato or 3-4 smaller potatoes, cut into small cubes2 Tablespoons extra virgin olive oil3 scallions, chopped, or ½ red onion chopped2 gypsy peppers, seeds removed and finely diced (or ½ large red bell pepper)4 large eggs1 tablespoon finely chopped parlsey, or green onion tops!½ teaspoon sea or kosher salt¼ teaspoon black pepper, or to taste
Preheat the broiler. Steam the potato pieces until just soft enough to eat. (test with a fork. Start testing after about 4 minutes, depends on the size of the cubes) Heat the oil in a medium skillet over medium heat and cook onion and peppers, stirring occasionally, until softened, about 5 minutes. Add the potato and cook, stirring to combine, for another 2 minutes.
Whisk the eggs together in a bowl with the parsley, salt and pepper. Pour the eggs over the vegetables in the skillet, cover, and cook gently over low heat for 8 minutes. Remove the lid and place under the preheated broiler to cook for 1 minute or until the top is set. Cut into wedges and serve. This can easily be served at room temperature or cold.
Giant Crusty and Creamy White Beans with GreensAdapted from Super Natural Cooking by Heidi Swanson
½ pound medium or large dried white beans, cooked3 tablespoons olive oil or clarified butterFine grained sea salt1 onion, coarsely chopped 4 cloves garlic, chopped½ baby chard, washed and roughly chopped, or 1 bunch kale, cut into wide ribbonsFresh ground black pepperExtra virgin olive oil for drizzlingFreshly grated parmesan for topping
Drain the beans, then heat the oil or butter over med-high heat in the widest skillet available. Add the beans to the hot pan in a single layer. If you don’t have a big enough skillet, just do the sauté stop in two batches or save the extra beans for another use. Stir to coat the beans with the oil/butter, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Salt to taste, then add the onion and garlic and cook for 1 or 2 minutes, until the onion softens. Stir in the greens and cook until just beginning to wilt. Remove from the heat and season to taste with a generous dose of salt and pepper. Drizzle with a bit of top-quality extra virgin olive oil, and sprinkle with freshly grated parmesan. Serves 6-8 as a side dish.
Thursday, September 10, 2009
Next Blue Heron Hoe Down September 27 at 3:00pm
Here at our farm - come one come all - bring food to share, an instrument and your dancing feet and have a nice fall afternoon here at the farm. These are a few pictures from the last Hoe Down
Week 14 CSA Journal
What’s happening on the farm this week?
Week 14: Hi everyone – we have a few announcements to make in this issue – Please hold on to it and read it - What’s going on at the farm, next hoedown, what the next couple of weeks look like, last pickup week/date for CSA, grass fed beef shares.
We mowed all of our red, blue, yellow and fingerling potatoes down on Monday – they were starting to show signs of blight and as Adam said “better not be greedy” – they probably could have grown longer but we did not want to take the chance. The Kennebec storage potatoes are still growing quite vigorously and we left them standing. We will be harvesting all of the potatoes – with exception to the Kennebecs – over the next few weeks while they cure in the ground. We let them cure in the ground so their skins and toughen up and will be better storage potatoes and will not bruise as easily. The ones you have been getting are freshly dug, have no curing time and will keep okay in a crisper or cool dark place for a short time – these are what you would call “new potatoes”. The yellow potatoes this week are called “Nicola” they are new to us – they are so buttery – we have roasted them on the grill and have also sliced them for French fries – both were very yummy. Also, with organic potatoes – you should keep their skins on them – or how Europeans say “keep their jackets on” – there is a ton of vitamins and minerals just in the skin. Wash them and them cook them up – very yummy and the skins are so tender you can’t even tell they are there. We also picked the last of the field peppers- they were showing signs of blight as well and Adam mowed those down – the tomatillos like the new fresh air and more space they have around themJ We will be planting cover crops to help rebuild and protect the soils. Thanks to Gail and Fiona we got a bit of weeding done with the Basil and carrot beds. We hope you have experimented with the okra – it is a rarity in these parts – Sadie likes to eat it rawJ
The next Blue Heron Farm Hoe-Down will be Sunday, September 27th at 3:00pm – potluck, music, games and hay rides on a now fixed hay wagon. The last hoe down brought fiddles, harmonicas, guitars, bag pipes, accordion, and many silly dances on the hay wagon by all these little farm kiddos. The weather should be a lot cooler and we will have a bon fire this time. We are planning on having it back behind our property near the sheepJ Bring family and friends, food and drink to share, an instrument – all are welcome.
Over the next few weeks, we will be trying the best we can to fill your baskets. The last CSA pickup this year will be the week of September 28th – the 17th week. We will make your baskets twice as full with storage groups to make it a two week pickup. Seniors shares will continue until the first week of October. If some of the crops look like they will mature and not be ready by then, we will have a “call back” sometime in October – we will know this that last week.
This growing season has been a roller coaster. We figure we have had 5 great growing seasons and now this one Mother Nature has decided to “christen” us in. We also figure that we can handle a season like this now – and not give up. We have learned much this growing season and we will put what we learned into the seasons ahead. We are looking to buy in winter squash and beets from another organic farm – we will put them in you share if we get them. What is comforting to know is that we are not the only farm who is struggling this growing season – even farms that have been in existence long before us are struggling with growing crops this year. It is weird to say this but it makes us feel better – that is the weather, our clay soil – we did the best we could – and this is good. This year was not a total washout – we had beautiful and plentiful peas, spinach, broccoli, and others – sometimes you get tunnel vision of where you right now – and I think it is important – that you still look back and to the sides on the this roller coaster rideJ
.
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week: Clemson Spineless Okra, Yellow, Red and Blue Potatoes, Red Heirloom tomatoes (the last of them) Peppers (sweet/hot), Red and Yellow Onions, Garlic, Pears, Pick-Your-Own Heirloom Mexican Midget Cherry Tomatoes (they are still holding on) and maybe some other treatsJ
Please note: this is what we intend to have in your share as of Monday morning, very early – sometimes there will be changes that day our difference between Monday and Thursdays pickups . I print all the newsletters at one time. Thanks for understanding.)
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Grass fed Beef Shares Now Available:
Blue Heron Farm and Rob Rousseau, farmer in North Hero, have partnered again this year to offer grass fed beef shares this year. Rob has been farming all of his life and his grass fed beef are delicious. We have been getting a share from him the last 3 years and have not bought beef from the store in over 3 years. The cows are able to range on over 150 acres of pasture at his family farm. They are on pasture their whole life. He does not use antibiotics or growth hormones. He does not feed them grain to “fatten” them up. The beef has a sweet taste to it – you can tell they have been on pasture. These cows have had great lives. They are Hereford crossed with Angus and maybe some Highland (I have to double check with RobJ).
The beef will be ready over the next couple of months. He had 6 cows to sell – which means 12 halves. He sells it by hanging weight. The price will include processing and putting the cuts of beef in frozen, freezer paper wrapped,1-2 lb packages. You will receive hamburg, stew beef, tenderloin, sirloin, top round, ribs, cube steak, soup bones, london broil, roasts, etc. The price is 2.75 per lb hanging weight. This price may go down – it is dependant an the cost of processing. This is the best deal around for grass fed beef.
I have learned a lot about beef processing over the last few years and have asked lots of questions – so here is some info you should know. Hanging weight is the weight that is taken when the beef is hanging after it has been gutted, skin, hooves and head are removed – sorry for the graphic but it important for you to know. The beef needs to hang in the meat cooler for a few weeks and when this happens, there is shrinkage. There is typically about 15- 20% shrinkage from the hanging weight depending on the fat of the cow. So the hanging weight is different from the weight you bring home. For example: last year, we processed a full cow that was 615lbs hanging weight. What we brought home was around 430-440lbs of beef (that was a whole cow). The processing house treats the animals humanely and is USDA inspected and it even has an organic processor license. You can see the cows grazing on Rte 2 in North Hero, South of Shore Acres.
If you are interested in a beef share, please fill out the bottom and send with a $50 deposit by October 15th. The deposit will be deducted from the final price. IF you have any questions, please feel free to call Christine at 372-3420.
Please cut the bottom off and return with payment
- - - - - - - - - - - - - - - -
- Name:________________________________________________
- Phone:____________________________________email:_________________________-
- Address:___________________________________________
I would like the following (please circle):
½ Cow – which is around 150 – 200 lbs of beef ( est. 200 -300lbs hanging weight)
Whole cow – which is around 300 – 400lbs of beef( est 500-600 lbs hanging weight)
¼ Cow – which is around 75 – 100lbs of beef (est 100 – 150lbs hanging weight)
Please enclose a deposit of $50. Please make the check out to Rob Rousseau. Mail to Blue Heron Farm, 34 Quaker Rd, Grand Isle, VT 05458
Rest of Payment due at pick up of cut, wrapped and frozen beef sometime in October/November. Limited Payment plans available.
Week 14: Hi everyone – we have a few announcements to make in this issue – Please hold on to it and read it - What’s going on at the farm, next hoedown, what the next couple of weeks look like, last pickup week/date for CSA, grass fed beef shares.
We mowed all of our red, blue, yellow and fingerling potatoes down on Monday – they were starting to show signs of blight and as Adam said “better not be greedy” – they probably could have grown longer but we did not want to take the chance. The Kennebec storage potatoes are still growing quite vigorously and we left them standing. We will be harvesting all of the potatoes – with exception to the Kennebecs – over the next few weeks while they cure in the ground. We let them cure in the ground so their skins and toughen up and will be better storage potatoes and will not bruise as easily. The ones you have been getting are freshly dug, have no curing time and will keep okay in a crisper or cool dark place for a short time – these are what you would call “new potatoes”. The yellow potatoes this week are called “Nicola” they are new to us – they are so buttery – we have roasted them on the grill and have also sliced them for French fries – both were very yummy. Also, with organic potatoes – you should keep their skins on them – or how Europeans say “keep their jackets on” – there is a ton of vitamins and minerals just in the skin. Wash them and them cook them up – very yummy and the skins are so tender you can’t even tell they are there. We also picked the last of the field peppers- they were showing signs of blight as well and Adam mowed those down – the tomatillos like the new fresh air and more space they have around themJ We will be planting cover crops to help rebuild and protect the soils. Thanks to Gail and Fiona we got a bit of weeding done with the Basil and carrot beds. We hope you have experimented with the okra – it is a rarity in these parts – Sadie likes to eat it rawJ
The next Blue Heron Farm Hoe-Down will be Sunday, September 27th at 3:00pm – potluck, music, games and hay rides on a now fixed hay wagon. The last hoe down brought fiddles, harmonicas, guitars, bag pipes, accordion, and many silly dances on the hay wagon by all these little farm kiddos. The weather should be a lot cooler and we will have a bon fire this time. We are planning on having it back behind our property near the sheepJ Bring family and friends, food and drink to share, an instrument – all are welcome.
Over the next few weeks, we will be trying the best we can to fill your baskets. The last CSA pickup this year will be the week of September 28th – the 17th week. We will make your baskets twice as full with storage groups to make it a two week pickup. Seniors shares will continue until the first week of October. If some of the crops look like they will mature and not be ready by then, we will have a “call back” sometime in October – we will know this that last week.
This growing season has been a roller coaster. We figure we have had 5 great growing seasons and now this one Mother Nature has decided to “christen” us in. We also figure that we can handle a season like this now – and not give up. We have learned much this growing season and we will put what we learned into the seasons ahead. We are looking to buy in winter squash and beets from another organic farm – we will put them in you share if we get them. What is comforting to know is that we are not the only farm who is struggling this growing season – even farms that have been in existence long before us are struggling with growing crops this year. It is weird to say this but it makes us feel better – that is the weather, our clay soil – we did the best we could – and this is good. This year was not a total washout – we had beautiful and plentiful peas, spinach, broccoli, and others – sometimes you get tunnel vision of where you right now – and I think it is important – that you still look back and to the sides on the this roller coaster rideJ
.
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week: Clemson Spineless Okra, Yellow, Red and Blue Potatoes, Red Heirloom tomatoes (the last of them) Peppers (sweet/hot), Red and Yellow Onions, Garlic, Pears, Pick-Your-Own Heirloom Mexican Midget Cherry Tomatoes (they are still holding on) and maybe some other treatsJ
Please note: this is what we intend to have in your share as of Monday morning, very early – sometimes there will be changes that day our difference between Monday and Thursdays pickups . I print all the newsletters at one time. Thanks for understanding.)
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Grass fed Beef Shares Now Available:
Blue Heron Farm and Rob Rousseau, farmer in North Hero, have partnered again this year to offer grass fed beef shares this year. Rob has been farming all of his life and his grass fed beef are delicious. We have been getting a share from him the last 3 years and have not bought beef from the store in over 3 years. The cows are able to range on over 150 acres of pasture at his family farm. They are on pasture their whole life. He does not use antibiotics or growth hormones. He does not feed them grain to “fatten” them up. The beef has a sweet taste to it – you can tell they have been on pasture. These cows have had great lives. They are Hereford crossed with Angus and maybe some Highland (I have to double check with RobJ).
The beef will be ready over the next couple of months. He had 6 cows to sell – which means 12 halves. He sells it by hanging weight. The price will include processing and putting the cuts of beef in frozen, freezer paper wrapped,1-2 lb packages. You will receive hamburg, stew beef, tenderloin, sirloin, top round, ribs, cube steak, soup bones, london broil, roasts, etc. The price is 2.75 per lb hanging weight. This price may go down – it is dependant an the cost of processing. This is the best deal around for grass fed beef.
I have learned a lot about beef processing over the last few years and have asked lots of questions – so here is some info you should know. Hanging weight is the weight that is taken when the beef is hanging after it has been gutted, skin, hooves and head are removed – sorry for the graphic but it important for you to know. The beef needs to hang in the meat cooler for a few weeks and when this happens, there is shrinkage. There is typically about 15- 20% shrinkage from the hanging weight depending on the fat of the cow. So the hanging weight is different from the weight you bring home. For example: last year, we processed a full cow that was 615lbs hanging weight. What we brought home was around 430-440lbs of beef (that was a whole cow). The processing house treats the animals humanely and is USDA inspected and it even has an organic processor license. You can see the cows grazing on Rte 2 in North Hero, South of Shore Acres.
If you are interested in a beef share, please fill out the bottom and send with a $50 deposit by October 15th. The deposit will be deducted from the final price. IF you have any questions, please feel free to call Christine at 372-3420.
Please cut the bottom off and return with payment
- - - - - - - - - - - - - - - -
- Name:________________________________________________
- Phone:____________________________________email:_________________________-
- Address:___________________________________________
I would like the following (please circle):
½ Cow – which is around 150 – 200 lbs of beef ( est. 200 -300lbs hanging weight)
Whole cow – which is around 300 – 400lbs of beef( est 500-600 lbs hanging weight)
¼ Cow – which is around 75 – 100lbs of beef (est 100 – 150lbs hanging weight)
Please enclose a deposit of $50. Please make the check out to Rob Rousseau. Mail to Blue Heron Farm, 34 Quaker Rd, Grand Isle, VT 05458
Rest of Payment due at pick up of cut, wrapped and frozen beef sometime in October/November. Limited Payment plans available.
Monday, August 31, 2009
Week 13 CSA Journal Post
What’s happening on the farm this week?
Week 13: The nice cool dry weather is welcome this week as we tiptoe into September. We are saying goodbye to some crops this week (which many have had their fill): eggplant (due to late blight), zucchini and summer squash (powdery mildew), corn, green beans, and sungold cherry tomatoes. The next crops of potatoes are ripening and we have are second crop of red potatoes for you today ( these are what we saved when we sprayed copper on the plants.) The potato plants have some blight on them but it is not as rampid as the tomatoes – the spraying of cooper has totally slowed it down. The potatoes that look iffy are the fingerlings – Adam is going to mow them down and harvest them next week. The celery likes this cooler weather and we hope to harvest this in the next few weeks. Adam has planted fall greens and they are doing well in the back field. With the help of Fiona we are weeding the fall carrots and basil. We will have sunflowers next week for all of you. Christine is hoping to plant some seeds in the greenhouse for a November harvest or have winter greens – an experiment – this week. Also this week, we are going to try to wash our sheeps’ fleeces ourselves and see how that goes. One of our sheep, Iris, is so sweet with Sadie – she bows down and lets Sadie pet and rub her. Iris also looks out for Sadie if one of the boy lambs is too playful – Iris head butts him to keep him in his place.
Yesterday, we were able to deliver 50lbs of our bodacious, reddish pink Rose Heirloom Tomatoes to the last pick up of Food For Thought. We have not been able to donate as much this year but we were able to donate some and have them pay through a local food grant for these tomatoes. It was really important to us that these families – these 91 children and their parents – got some good organic heirloom juicy tomatoes – especially with the prices of tomatoes so high to due the late blight throughout New England – they probably would not have bought these on their own due to the high price. Our goal is to make sure that our organic food is reaching anyone who wants to eat it. We also had in the back of our head that their might not be enough red ones today for all of you, and that some that you may receive in your share may be a little underripe – but then we thought that you will not mind – in sharing these large gifts of the hoophouse. It was with all of you in mind – that we delivered these tomatoes and placed them gingerly in each one of those boxes – all 34 of them – bound to homes in Grand Isle County. That is was our farm – yours and mine – that were bringing some sunshine to our neighbors. Our goal is complete – we have gotten out our heirloom tomatoes from the hoophouse to our CSA (48 families), our Senior Farm Shares at the Round Barn (20), and to the 34 families and their 91 children of Food for Thought – That sure is a lot of people. My sister says trust in the universe – it will provide. I also remember a bible story from when I was a child when there were all these people to feed after a talk that Jesus did, he only had a few loaves of bread and fish – and they multiplied and there was enough for all. I guess its just called faith – that there will be enough…
Christine has called around to see if we could buy in some watermelon and melons for all of you (because ours rotted due to weather) and there are none to be found – in such bulk – because many farms have had similar problems to us. We are also on the look out for winter squash – ours is not doing well at all…Also we will not be offering a winter share this year – but we will have things for sale at the winter farmers markets, in our farm stand and if we have anything in bulk for purchase (like potatoes) we will let you all know.
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week: Green Beans, Clemson Spineless Okra, Red Potatoes, Red Heirloom tomatoes! Tomatillos, Peppers (sweet/hot), Red and Yellow Onions, Your choice of :Summer Squash/ Zucchini or Eggplant, Your choice of Chard or Beets, Pick-Your-Own Heirloom Mexican Midget Cherry Tomatoes (they are still holding on) and maybe some other treatsJ
Please note: this is what we intend to have in your share as of Monday morning, very early – sometimes there will be changes that day our difference between Monday and Thursdays pickups . I print all the newsletters at one time. Thanks for understanding.)
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Ode To Tomatoes
by Pablo NerudaThe streetfilled with tomatoes,midday,summer,light ishalvedlikeatomato,its juicerunsthrough the streets.In December,unabated,the tomatoinvadesthe kitchen,it enters at lunchtime,takesits easeon countertops,among glasses,butter dishes,blue saltcellars.It shedsits own light,benign majesty.Unfortunately, we mustmurder it:the knifesinksinto living flesh,redvisceraa coolsun,profound,inexhaustible,populates the saladsof Chile,happily, it is wedto the clear onion,and to celebrate the unionwepouroil,essentialchild of the olive,onto its halved hemispheres,pepperaddsits fragrance,salt, its magnetism;it is the weddingof the day, parsleyhoistsits flag,potatoesbubble vigorously,the aromaof the roastknocksat the door,it's time!come on!and, onthe table, at the midpointof summer,the tomato,star of earth, recurrentand fertilestar,displaysits convolutions,its canals,its remarkable amplitudeand abundance,no pit,no husk,no leaves or thorns,the tomato offersits giftof fiery colorand cool completene
Week 13: The nice cool dry weather is welcome this week as we tiptoe into September. We are saying goodbye to some crops this week (which many have had their fill): eggplant (due to late blight), zucchini and summer squash (powdery mildew), corn, green beans, and sungold cherry tomatoes. The next crops of potatoes are ripening and we have are second crop of red potatoes for you today ( these are what we saved when we sprayed copper on the plants.) The potato plants have some blight on them but it is not as rampid as the tomatoes – the spraying of cooper has totally slowed it down. The potatoes that look iffy are the fingerlings – Adam is going to mow them down and harvest them next week. The celery likes this cooler weather and we hope to harvest this in the next few weeks. Adam has planted fall greens and they are doing well in the back field. With the help of Fiona we are weeding the fall carrots and basil. We will have sunflowers next week for all of you. Christine is hoping to plant some seeds in the greenhouse for a November harvest or have winter greens – an experiment – this week. Also this week, we are going to try to wash our sheeps’ fleeces ourselves and see how that goes. One of our sheep, Iris, is so sweet with Sadie – she bows down and lets Sadie pet and rub her. Iris also looks out for Sadie if one of the boy lambs is too playful – Iris head butts him to keep him in his place.
Yesterday, we were able to deliver 50lbs of our bodacious, reddish pink Rose Heirloom Tomatoes to the last pick up of Food For Thought. We have not been able to donate as much this year but we were able to donate some and have them pay through a local food grant for these tomatoes. It was really important to us that these families – these 91 children and their parents – got some good organic heirloom juicy tomatoes – especially with the prices of tomatoes so high to due the late blight throughout New England – they probably would not have bought these on their own due to the high price. Our goal is to make sure that our organic food is reaching anyone who wants to eat it. We also had in the back of our head that their might not be enough red ones today for all of you, and that some that you may receive in your share may be a little underripe – but then we thought that you will not mind – in sharing these large gifts of the hoophouse. It was with all of you in mind – that we delivered these tomatoes and placed them gingerly in each one of those boxes – all 34 of them – bound to homes in Grand Isle County. That is was our farm – yours and mine – that were bringing some sunshine to our neighbors. Our goal is complete – we have gotten out our heirloom tomatoes from the hoophouse to our CSA (48 families), our Senior Farm Shares at the Round Barn (20), and to the 34 families and their 91 children of Food for Thought – That sure is a lot of people. My sister says trust in the universe – it will provide. I also remember a bible story from when I was a child when there were all these people to feed after a talk that Jesus did, he only had a few loaves of bread and fish – and they multiplied and there was enough for all. I guess its just called faith – that there will be enough…
Christine has called around to see if we could buy in some watermelon and melons for all of you (because ours rotted due to weather) and there are none to be found – in such bulk – because many farms have had similar problems to us. We are also on the look out for winter squash – ours is not doing well at all…Also we will not be offering a winter share this year – but we will have things for sale at the winter farmers markets, in our farm stand and if we have anything in bulk for purchase (like potatoes) we will let you all know.
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week: Green Beans, Clemson Spineless Okra, Red Potatoes, Red Heirloom tomatoes! Tomatillos, Peppers (sweet/hot), Red and Yellow Onions, Your choice of :Summer Squash/ Zucchini or Eggplant, Your choice of Chard or Beets, Pick-Your-Own Heirloom Mexican Midget Cherry Tomatoes (they are still holding on) and maybe some other treatsJ
Please note: this is what we intend to have in your share as of Monday morning, very early – sometimes there will be changes that day our difference between Monday and Thursdays pickups . I print all the newsletters at one time. Thanks for understanding.)
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Ode To Tomatoes
by Pablo NerudaThe streetfilled with tomatoes,midday,summer,light ishalvedlikeatomato,its juicerunsthrough the streets.In December,unabated,the tomatoinvadesthe kitchen,it enters at lunchtime,takesits easeon countertops,among glasses,butter dishes,blue saltcellars.It shedsits own light,benign majesty.Unfortunately, we mustmurder it:the knifesinksinto living flesh,redvisceraa coolsun,profound,inexhaustible,populates the saladsof Chile,happily, it is wedto the clear onion,and to celebrate the unionwepouroil,essentialchild of the olive,onto its halved hemispheres,pepperaddsits fragrance,salt, its magnetism;it is the weddingof the day, parsleyhoistsits flag,potatoesbubble vigorously,the aromaof the roastknocksat the door,it's time!come on!and, onthe table, at the midpointof summer,the tomato,star of earth, recurrentand fertilestar,displaysits convolutions,its canals,its remarkable amplitudeand abundance,no pit,no husk,no leaves or thorns,the tomato offersits giftof fiery colorand cool completene
Monday, August 24, 2009
Week 12 - CSA Journal Post
What’s happening on the farm this week?
Week 12: You all know we have a small flock of sheep we use for wool, manure, and as field conditioners. We had our first two sales of roving (washed and carded wool) this week- which means the sheep are finally going to start paying their room and board! Well, we need hay to feed them in the winter, and last Monday, a friend of ours in North Hero came and cut the hay in our back field- about 6 acres or so. After a couple of light rains and some heavy dew, the hay is baled and only partially brown, so its still good for the sheep- thank goodness they are not too picky! We feel thankful that we can get our hay in with the help of others who have the equipment we do not have. We are trying to get all the bells and whistles to cut, dry, and bale hay ourselves and eventually sell. For now, we are happy we’ll have a barn full. Thanks Rob and Earl for cutting and baling, Gary and Jo for letting us borrow their hayrake, to Naomi and Hobart for helping us stand up the bales to dry, and to Kelly and Steve for the hay wagon. Also, thanks to Kaight’s (CSA member) dad for showing me how to change the knives on our hay mower.
We are also thankful this week to bring you BODACIOUS Rose heirloom tomatoes, as well as an old variety of sweet corn called “Golden Bantam”, introduced W. Atlee Burpee in 1902. The Golden Bantam is kind of chewy, buttery, hearty sort of corn,distinctly different from the first variety we gave you this year. That one, called “Luscious,” is similar to a lot of the popular “sugar-enhanced” hybrids bigger farms grow. Golden Bantam is more robust, but still sweet and tasty. We purchased the seed from Seed Savers Exchange in Iowa. They are a great resource for home and commercial growers for heirloom and heritage seeds. We have several varieties of veggies from them. Check out: http://www.seedsavers.org.
This week’s share there is also Okra. We have never grown this before and we our excited about this. We are growing Okra for a few people including Adam’s family who are from Oklahoma and Texas – Christine has mastered the fine art of frying Okra to make Adam’s Dad grin and hum when he eats it – not bad for a YankeeJ We are growing it in the hoop house along with the red peppers, Rose and Moskovich tomatoes. It is an interesting plant. We almost pulled itup because it took forever to get going but now….it is producing and we are excited to share it with all of you. If you have never had or had a bad experience with it – give it a try – farm fresh, just picked – is a whole lot different than what you may buy in the store. Our favorite way to cook it is to slice it, batter it with some egg and cornmeal and lightly fry it in some olive oil in a cast iron skillet. Yum. You can also make a good gumbo out of it too. We have enclosed some recipes for you to try – let us know what you thinkJ “Okra comes from a large vegetable plant thought to be of African origin, and it was brought to the United States three centuries ago by African slaves. The word, derived from the West African nkruma, was in use by the late 1700s. Grown in tropical and warm temperate climates, it is in the same plant family as hibiscus and cotton. Okra is usually available fresh year-round in the South, and from May to October in many other areas. You can also find okra frozen, pickled, and canned, and in some regions you might find frozen breaded okra for deep frying. When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. Okra may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days, or it may be frozen for up to 12 months after blanching whole for 2 minutes. Cooked okra can be stored (tightly covered) in the refrigerator for 3 to 4 days”. (from southernfood.about.com)
The following is a poem that Roy heard on Morning edition on North Country Radio. The Rose tomatoes are quite voluptuous and we are pleased and grateful for them this year. We hope you enjoy it.
Vegetable Love by Barbara CrookerFeel a tomato, heft its weight in your palm,think of buttocks, breasts, this plump pulp.And carrots, mud clinging to the root,gold mined from the earth's tight purse.And asparagus, that push their heads up,rise to meet the returning sun,and zucchini, green torpedoeslurking in the Sargasso depthsof their raspy stalks and scratchy leaves.And peppers, thick walls of cool jade, a green hush.Secret caves. Sanctuary.And beets, the dark blood of the earth.And all the lettuces: bibb, flame, oak leaf, butter-crunch, black-seeded Simpson, chicory, cos.Elizabethan ruffs, crisp verbiage.And spinach, the dark greenof northern forests, savoyed, ruffled,hidden folds and clefts.And basil, sweet basil, nuzzledby fumbling bees drunk on the sun.And cucumbers, crisp, cool white icein the heart of August, month of fire.And peas in their delicate slippers,little green boats, a string of beads,repeating, repeating.And sunflowers, nodding at night,then rising to shout hallelujah! at noon.All over the garden, the whisper of leavespassing secrets and gossip, making assignations.All of the vegetables bask in the sun,languorous as lizards.Quick, before the frost puts outits green light, praise these vegetables,earth's voluptuaries,praise what comes from the dirt."Vegetable Love" by Barbara Crooker, from Radiance. (c) Word Press, 2005.
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week: Green Beans, Clemson SpinelessOkra, OPEN POLINATED Heritage SWEET CORN!, Maybe some Red Potatoes, Red or Yellow Heirloom tomatoes! Tomatillos, Peppers (sweet/hot), Red and Yellow Onions, Summer Squash, Zucchini, Eggplant, Garlic, Pick-Your-Own Sungold Cherry Tomatoes (they are still holding on) and maybe some other treatsJ
Please note: this is what we intend to have in your share as of Monday morning, very early – sometimes there will be changes that day our difference between Monday and Thursdays pickups . I print all the newsletters at one time. Thanks for understanding.)
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Southern Style Okra
1 1/2 cups sliced okra
1/4 cup chopped onion
1/2 green bell pepper, chopped
2 tablespoons vegetable oil
1 can (14.5 ounces) tomatoes with juice, or 1 1/2 cups tomato puree
2 teaspoons sugar
1 tablespoon flour blended with 1 tablespoon cold water
1/2 teaspoon salt
1/4 teaspoon pepper
Cook okra in boiling salted water 10 minutes. Drain. Brown onion and green pepper in salad oil. Add tomato juice, cook slowly 5 minutes. Add okra and remaining ingredients. Cook over low heat 5 minutes longer.Serves 4.
Okra with Corn and Tomatoes
3 cups very cold water
1 tablespoon fresh lemon juice
1 1/2 to 2 cups fresh sliced okra
2 to 3 tablespoons bacon drippings
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 cups sliced okra
2 cups fresh corn kernels or frozen thawed corn kernels
2 large ripe tomatoes, peeled, seeded, and chopped
salt and freshly ground black pepper, to taste
Combine water and lemon juice in a large bowl. Add sliced okra and let soak for about 30 minutes. In a large heavy skillet, heat bacon drippings over medium heat. Sauté onion and garlic until tender. Add okra and continue cooking for about 5 minutes, stirring constantly. Add remaining ingredients and cook for 10 to 15 minutes longer. If necessary, add water to keep vegetables from sticking. Reduce heat to low, cover, and simmer for 5 minutes longer. 4 to 6 servings.
Week 12: You all know we have a small flock of sheep we use for wool, manure, and as field conditioners. We had our first two sales of roving (washed and carded wool) this week- which means the sheep are finally going to start paying their room and board! Well, we need hay to feed them in the winter, and last Monday, a friend of ours in North Hero came and cut the hay in our back field- about 6 acres or so. After a couple of light rains and some heavy dew, the hay is baled and only partially brown, so its still good for the sheep- thank goodness they are not too picky! We feel thankful that we can get our hay in with the help of others who have the equipment we do not have. We are trying to get all the bells and whistles to cut, dry, and bale hay ourselves and eventually sell. For now, we are happy we’ll have a barn full. Thanks Rob and Earl for cutting and baling, Gary and Jo for letting us borrow their hayrake, to Naomi and Hobart for helping us stand up the bales to dry, and to Kelly and Steve for the hay wagon. Also, thanks to Kaight’s (CSA member) dad for showing me how to change the knives on our hay mower.
We are also thankful this week to bring you BODACIOUS Rose heirloom tomatoes, as well as an old variety of sweet corn called “Golden Bantam”, introduced W. Atlee Burpee in 1902. The Golden Bantam is kind of chewy, buttery, hearty sort of corn,distinctly different from the first variety we gave you this year. That one, called “Luscious,” is similar to a lot of the popular “sugar-enhanced” hybrids bigger farms grow. Golden Bantam is more robust, but still sweet and tasty. We purchased the seed from Seed Savers Exchange in Iowa. They are a great resource for home and commercial growers for heirloom and heritage seeds. We have several varieties of veggies from them. Check out: http://www.seedsavers.org.
This week’s share there is also Okra. We have never grown this before and we our excited about this. We are growing Okra for a few people including Adam’s family who are from Oklahoma and Texas – Christine has mastered the fine art of frying Okra to make Adam’s Dad grin and hum when he eats it – not bad for a YankeeJ We are growing it in the hoop house along with the red peppers, Rose and Moskovich tomatoes. It is an interesting plant. We almost pulled itup because it took forever to get going but now….it is producing and we are excited to share it with all of you. If you have never had or had a bad experience with it – give it a try – farm fresh, just picked – is a whole lot different than what you may buy in the store. Our favorite way to cook it is to slice it, batter it with some egg and cornmeal and lightly fry it in some olive oil in a cast iron skillet. Yum. You can also make a good gumbo out of it too. We have enclosed some recipes for you to try – let us know what you thinkJ “Okra comes from a large vegetable plant thought to be of African origin, and it was brought to the United States three centuries ago by African slaves. The word, derived from the West African nkruma, was in use by the late 1700s. Grown in tropical and warm temperate climates, it is in the same plant family as hibiscus and cotton. Okra is usually available fresh year-round in the South, and from May to October in many other areas. You can also find okra frozen, pickled, and canned, and in some regions you might find frozen breaded okra for deep frying. When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. Okra may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days, or it may be frozen for up to 12 months after blanching whole for 2 minutes. Cooked okra can be stored (tightly covered) in the refrigerator for 3 to 4 days”. (from southernfood.about.com)
The following is a poem that Roy heard on Morning edition on North Country Radio. The Rose tomatoes are quite voluptuous and we are pleased and grateful for them this year. We hope you enjoy it.
Vegetable Love by Barbara CrookerFeel a tomato, heft its weight in your palm,think of buttocks, breasts, this plump pulp.And carrots, mud clinging to the root,gold mined from the earth's tight purse.And asparagus, that push their heads up,rise to meet the returning sun,and zucchini, green torpedoeslurking in the Sargasso depthsof their raspy stalks and scratchy leaves.And peppers, thick walls of cool jade, a green hush.Secret caves. Sanctuary.And beets, the dark blood of the earth.And all the lettuces: bibb, flame, oak leaf, butter-crunch, black-seeded Simpson, chicory, cos.Elizabethan ruffs, crisp verbiage.And spinach, the dark greenof northern forests, savoyed, ruffled,hidden folds and clefts.And basil, sweet basil, nuzzledby fumbling bees drunk on the sun.And cucumbers, crisp, cool white icein the heart of August, month of fire.And peas in their delicate slippers,little green boats, a string of beads,repeating, repeating.And sunflowers, nodding at night,then rising to shout hallelujah! at noon.All over the garden, the whisper of leavespassing secrets and gossip, making assignations.All of the vegetables bask in the sun,languorous as lizards.Quick, before the frost puts outits green light, praise these vegetables,earth's voluptuaries,praise what comes from the dirt."Vegetable Love" by Barbara Crooker, from Radiance. (c) Word Press, 2005.
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week: Green Beans, Clemson SpinelessOkra, OPEN POLINATED Heritage SWEET CORN!, Maybe some Red Potatoes, Red or Yellow Heirloom tomatoes! Tomatillos, Peppers (sweet/hot), Red and Yellow Onions, Summer Squash, Zucchini, Eggplant, Garlic, Pick-Your-Own Sungold Cherry Tomatoes (they are still holding on) and maybe some other treatsJ
Please note: this is what we intend to have in your share as of Monday morning, very early – sometimes there will be changes that day our difference between Monday and Thursdays pickups . I print all the newsletters at one time. Thanks for understanding.)
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Southern Style Okra
1 1/2 cups sliced okra
1/4 cup chopped onion
1/2 green bell pepper, chopped
2 tablespoons vegetable oil
1 can (14.5 ounces) tomatoes with juice, or 1 1/2 cups tomato puree
2 teaspoons sugar
1 tablespoon flour blended with 1 tablespoon cold water
1/2 teaspoon salt
1/4 teaspoon pepper
Cook okra in boiling salted water 10 minutes. Drain. Brown onion and green pepper in salad oil. Add tomato juice, cook slowly 5 minutes. Add okra and remaining ingredients. Cook over low heat 5 minutes longer.Serves 4.
Okra with Corn and Tomatoes
3 cups very cold water
1 tablespoon fresh lemon juice
1 1/2 to 2 cups fresh sliced okra
2 to 3 tablespoons bacon drippings
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 cups sliced okra
2 cups fresh corn kernels or frozen thawed corn kernels
2 large ripe tomatoes, peeled, seeded, and chopped
salt and freshly ground black pepper, to taste
Combine water and lemon juice in a large bowl. Add sliced okra and let soak for about 30 minutes. In a large heavy skillet, heat bacon drippings over medium heat. Sauté onion and garlic until tender. Add okra and continue cooking for about 5 minutes, stirring constantly. Add remaining ingredients and cook for 10 to 15 minutes longer. If necessary, add water to keep vegetables from sticking. Reduce heat to low, cover, and simmer for 5 minutes longer. 4 to 6 servings.
Thursday, August 20, 2009
Pictures and our blog
So, our little laptop that we run this blog off is ancient - well 7 years old, not much memory and our dig camera is just as old- so the only way I can post pictures are through the cell phone pic texting...funny - We are hoping to get a new computer sometime this year...Just bare with us with the pics I will post as many as I can...Thanks
Hay and the barn
So our back field was mowed day before yesterday, many thanks to Rob - about 6 acres - finally our first cut - which isn't too bad - until the rain came - really. I got that sick feeling in my belly when Adam came off from the tractor after raking - Adam said it would be good for bedding or mulch....we have 9 sheep to feed this winter - Luckily we have about 10 acres that we could possibly mow and bale - that the sheep have been rotationally grazing - we are in the process of putting together our own haying equipment which is on the expensive side of things - a few thousand dollars.
It is a bit challenging to be a small diversified farm - to make things a bit easier or to make food for animals you need some serious equipment and since Adam and I started this farm with a rototiller and hayfield and a few shovels 5 years ago - it will take a bit more to get the rest of the equipment we need. I just went on Craigslist to look up used balers and hay rakes - so then we could cut when we could and when the weather was right. This past spring we bought a used sickle bar mower and we need to replace the teeth but it works well - it will do until we can get a better mower..
As I type this, Adam is playing silly songs to Sadie on his guitar and Sadie is dancing around with a t-shirt on her head, tomato sauce is boiling on the stove hopefully to be canned tonight:)
We are thinking about making our barn, which is more like a cement bunker with wood on the top - into a house for us - hmmm...It might be cheaper than building a house from scratch, we could build it over a period of time- it has a roof and a foundation already....hmmmm....anyone swing a hammer?
Okay time to nurse the monkey, try to get the sharpie marker off of her legs, and close up the chickens- wish me luck
It is a bit challenging to be a small diversified farm - to make things a bit easier or to make food for animals you need some serious equipment and since Adam and I started this farm with a rototiller and hayfield and a few shovels 5 years ago - it will take a bit more to get the rest of the equipment we need. I just went on Craigslist to look up used balers and hay rakes - so then we could cut when we could and when the weather was right. This past spring we bought a used sickle bar mower and we need to replace the teeth but it works well - it will do until we can get a better mower..
As I type this, Adam is playing silly songs to Sadie on his guitar and Sadie is dancing around with a t-shirt on her head, tomato sauce is boiling on the stove hopefully to be canned tonight:)
We are thinking about making our barn, which is more like a cement bunker with wood on the top - into a house for us - hmmm...It might be cheaper than building a house from scratch, we could build it over a period of time- it has a roof and a foundation already....hmmmm....anyone swing a hammer?
Okay time to nurse the monkey, try to get the sharpie marker off of her legs, and close up the chickens- wish me luck
Tuesday, August 18, 2009
CSA Journal Post Week 11
What’s happening on the farm this week?
Week 11: It has been a pretty busy week here. Thanks to all who came out in the very, sticky hot weather yesterday for the Blue Heron Farm Hoe-Down. It was a lot of fun and we had instruments from all over the world. Irish fiddles, guitars, banjos, Bavarian bag pipes and accordion and harmonica. The hay wagon was completed for the rides and the kids had so much fun jumping all around the hay bales on the wagon and dancing while their parents played music. The food was delicious and he drinks were refreshing. It was hot – we could have cancelled it because it was too hot but instead, we embraced it, knew we could not change the weather (we have tried all summer) and just had fun! Thanks all for coming out! Our next hoe down will be a Sunday in September – and it will be on the pasture behind our home where the sheep are. Maybe the earthen oven will be done by then….hmmmm…
The Green Beans are here FINALLY! As I type this, Adam and Gail are out picking beans. They are a French thin kind – we hope you like them and hope they were worth the wait. We are hoping you all enjoyed the corn last week and hope to have more of it for you in share this week. Our hay is getting mowed this week thanks to Rob Rousseau from North Hero – he is the farmer who sells grass fed beef – we will be having more info on beef shares in the next couple of weeks. There will be lots of moving hay in the next week or so – if you would like to throw some bales, let us know – we would love to have you. The tomatoes are turning red in the barn and the hoophouse – you should have some more this week. Thanks to all who have offered to give up their tomatoes and have made donations- it means a lot to us. It also important to us that you, our CSA members, get the best crops and products from our farm. Our family and your family come first. You were the ones who took a chance with us when you wrote those checks in February and March and yes, you do take some of the risk with us – which helps us immensely – this could have been a total bummer year if it wasn’t for all of you. So we will keep providing tomatoes, as much as is ready to all of you, along with our other crops, because our family and your family being fed comes before bringing food to market.
We welcome the heat because it is getting our fall crops to grow. We replanted lettuce, chard, kale, beans, peas, cabbage and brussel sprouts and they are loving this heat. The Basil is growing and we are hoping to plant spinach,arugula and bok choy this week. We are still contemplating growing in our greenhouse over the winter. The storage carrots are growing and the potatoes (the blues, red, white, and Kennebecs) are surviving the blight thanks to the copper Adam has sprayed and will need to spray again this week. Celery should be here in another week or so.
Over the last week, our little farmstand has been robbed along with all the other ones in Grand Isle. The Grand Isle Sheriff Department (A BIG thank you! To all the deputies for all their hard work and diligence!) caught the people who robbed us Thursday night after another farmer was able to positively identify them. Being robbed is an awful feeling. They hit our farmstand everyday from Saturday through Wednesday. I thought Adam was clearing out the money every night, we have been so busy that I had been meaning to ask him if he was doing that because I thought it was odd that he was taking the coins out of the basket too. And then we were packing for market on Wednesday, I finally asked Adam and when he replied no he hadn’t emptied it since Friday – my heart sank. I went to market in a pretty sour mood – I really didn’t want to go – I felt very violated and sad. Why/How could someone do this to another ? None of us farms can afford to have someone sitting at our farmstand all day – why must they wreck this? Our farm and the others in our community give so much to help out our community. The people who were stealing from us our members of our community, how could they do this to their neighbors? I started to do a lot of questioning and really trying to find peace amongst it all. It was and still is a bit eating me up inside. Someone at church on Sunday offered up prayers for all the farmers dealing with the late blight and all stealing. I offered prayers to the people who stole from us – would I find solice in this – praying for those who offended me and my family? After services, people came up to us and gave their condolescneces and others said they were glad they caught those _____(you can fill in the blank). I am glad that they were caught – but being a victim, and not being able to tell that person how it made me and my family feel being offended – that is the piece that is left to be filled. I hope with this type of crime there is some reparative work that can be done. I do not wish harm on those who offended us, there is a reason they did it, and they need help (I can say this now, a few days out) – I just want them to meet us and hear what they did to us affected us and maybe they can help me weed my carrots…
Sadie is still interested in the potty and she goes a couple of times a day – well, that’s the times she actually gets it into the potty. Thank goodness for laminate floors and tile….
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week: Green Beans, OPEN POLINATED Heritage SWEET CORN!, Red Potatoes, Maybe some Red or Yellow Heirloom tomatoes! Tomatillos, Peppers (sweet/hot), Red and Yellow Onions, Summer Squash, Zucchini, Eggplant, Cucumbers, Garlic, Pick-Your-Own Sungold Cherry Tomatoes (they are still holding on). Please note: this is what we intend to have in your share as of Monday morning, very early – sometimes there will be changes that day our difference between Monday and Thursdays pickups . I print all the newsletters at one time. Thanks for understanding.)
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Chicken soup with tomatillos adapted from from Splendid Soups.
1 chicken cut into 8 pieces 1 lb tomatillos coarsely chopped 1 onion finely chopped 3 cloves garlic finely chopped 2 jalapenos seeded and chopped 3 c chicken broth 2 T chopped cilantro salt and pepper
Brown the chicken in a pan 8-10 minutes a side. Adjust the fat and lightly saute the onions and garlic. Add broth, tomatillos, jalapenos and chicken to pan. When chicken is done (~15 minutes) remove to cool. Skim any fat (I use a stick blender) and puree what is in the pan. The recipe calls for straining it, but I prefer it more 'peasant' and don't. Shred the chicken meat and return to the pan with the cilantro. Adjust salt/pepper (add cayenne if you need it) to taste and you have a great soup (I'll sometimes add a little lime juice to taste as well). Serve with sour cream and/or shredded cheese.
Tomatillo Curry Idea gleaned from a Chowhound posting I think:
One other thing I tried last night was throwing a few halved tomatillos in a thai curry - they turned out very tasty I sauteed them with the galanga, lemongrass and curry paste (along with the long beans) for a few seconds first to let them soften and absorb flavors and they matched well with the slightly bitter eggplants and the rich spicyness of the coconut milk curry.
Roasted Tomatillo Sauce with Greensadapted from a recipe in the newest Joy of Cookingthis sauce would be great on grains, meats, as an enchilada sauce, or thinned with stock into a soup...
Roast in an oven that's preheated to 400 degrees in a single layer on an oiled baking pan for 15-30 minutes, until nicely browned:
husked and rinsed tomatilloshalved tomatoes1-3 spicy peppers such as anaheims, hungarians, or other, seeded1-2 leeks, white parts only, or an onion or two, quartered6-12 cloves of garlic
place the vegetables, including the juices, in a blender or food processor along with: Several leaves of chard or spinach (optional)1/3 cup chopped fresh cilantro3/4 cup stock (vegetable or chicken) or more as neededS & P to taste
Pulse until smooth, adding more stock of necessary to make a medium bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered, in the fridge for up to 2 days.
Christine’s Quick and Easy Bake (that was at the Blue Heron Farm Hoe-Down)
Spray a 9 x 13 pan with oil spray. Chop up zucchini, summer squash, eggplant, tomatoes, onions, peppers, and garlic (and whatever else you have that you haven’t gotten to- like green beans, potatoes, etc). Put it all in a bowl and mix in grated cheddar cheese. Toss in Salt and pepper. Pour into pan. Cover with tin foil. Put in oven at 250 for about an hour, until veggies are soft – and its done. (Note: I put it at this tem so I can go out and hang clothes on the line or pick veggies etc – I am sure you can do a higher temp with a shorter time.
Week 11: It has been a pretty busy week here. Thanks to all who came out in the very, sticky hot weather yesterday for the Blue Heron Farm Hoe-Down. It was a lot of fun and we had instruments from all over the world. Irish fiddles, guitars, banjos, Bavarian bag pipes and accordion and harmonica. The hay wagon was completed for the rides and the kids had so much fun jumping all around the hay bales on the wagon and dancing while their parents played music. The food was delicious and he drinks were refreshing. It was hot – we could have cancelled it because it was too hot but instead, we embraced it, knew we could not change the weather (we have tried all summer) and just had fun! Thanks all for coming out! Our next hoe down will be a Sunday in September – and it will be on the pasture behind our home where the sheep are. Maybe the earthen oven will be done by then….hmmmm…
The Green Beans are here FINALLY! As I type this, Adam and Gail are out picking beans. They are a French thin kind – we hope you like them and hope they were worth the wait. We are hoping you all enjoyed the corn last week and hope to have more of it for you in share this week. Our hay is getting mowed this week thanks to Rob Rousseau from North Hero – he is the farmer who sells grass fed beef – we will be having more info on beef shares in the next couple of weeks. There will be lots of moving hay in the next week or so – if you would like to throw some bales, let us know – we would love to have you. The tomatoes are turning red in the barn and the hoophouse – you should have some more this week. Thanks to all who have offered to give up their tomatoes and have made donations- it means a lot to us. It also important to us that you, our CSA members, get the best crops and products from our farm. Our family and your family come first. You were the ones who took a chance with us when you wrote those checks in February and March and yes, you do take some of the risk with us – which helps us immensely – this could have been a total bummer year if it wasn’t for all of you. So we will keep providing tomatoes, as much as is ready to all of you, along with our other crops, because our family and your family being fed comes before bringing food to market.
We welcome the heat because it is getting our fall crops to grow. We replanted lettuce, chard, kale, beans, peas, cabbage and brussel sprouts and they are loving this heat. The Basil is growing and we are hoping to plant spinach,arugula and bok choy this week. We are still contemplating growing in our greenhouse over the winter. The storage carrots are growing and the potatoes (the blues, red, white, and Kennebecs) are surviving the blight thanks to the copper Adam has sprayed and will need to spray again this week. Celery should be here in another week or so.
Over the last week, our little farmstand has been robbed along with all the other ones in Grand Isle. The Grand Isle Sheriff Department (A BIG thank you! To all the deputies for all their hard work and diligence!) caught the people who robbed us Thursday night after another farmer was able to positively identify them. Being robbed is an awful feeling. They hit our farmstand everyday from Saturday through Wednesday. I thought Adam was clearing out the money every night, we have been so busy that I had been meaning to ask him if he was doing that because I thought it was odd that he was taking the coins out of the basket too. And then we were packing for market on Wednesday, I finally asked Adam and when he replied no he hadn’t emptied it since Friday – my heart sank. I went to market in a pretty sour mood – I really didn’t want to go – I felt very violated and sad. Why/How could someone do this to another ? None of us farms can afford to have someone sitting at our farmstand all day – why must they wreck this? Our farm and the others in our community give so much to help out our community. The people who were stealing from us our members of our community, how could they do this to their neighbors? I started to do a lot of questioning and really trying to find peace amongst it all. It was and still is a bit eating me up inside. Someone at church on Sunday offered up prayers for all the farmers dealing with the late blight and all stealing. I offered prayers to the people who stole from us – would I find solice in this – praying for those who offended me and my family? After services, people came up to us and gave their condolescneces and others said they were glad they caught those _____(you can fill in the blank). I am glad that they were caught – but being a victim, and not being able to tell that person how it made me and my family feel being offended – that is the piece that is left to be filled. I hope with this type of crime there is some reparative work that can be done. I do not wish harm on those who offended us, there is a reason they did it, and they need help (I can say this now, a few days out) – I just want them to meet us and hear what they did to us affected us and maybe they can help me weed my carrots…
Sadie is still interested in the potty and she goes a couple of times a day – well, that’s the times she actually gets it into the potty. Thank goodness for laminate floors and tile….
Thanks for being part of our farm, see you next week – Adam, Christine and Sadie J
What’s in the share this week: Green Beans, OPEN POLINATED Heritage SWEET CORN!, Red Potatoes, Maybe some Red or Yellow Heirloom tomatoes! Tomatillos, Peppers (sweet/hot), Red and Yellow Onions, Summer Squash, Zucchini, Eggplant, Cucumbers, Garlic, Pick-Your-Own Sungold Cherry Tomatoes (they are still holding on). Please note: this is what we intend to have in your share as of Monday morning, very early – sometimes there will be changes that day our difference between Monday and Thursdays pickups . I print all the newsletters at one time. Thanks for understanding.)
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
Chicken soup with tomatillos adapted from from Splendid Soups.
1 chicken cut into 8 pieces 1 lb tomatillos coarsely chopped 1 onion finely chopped 3 cloves garlic finely chopped 2 jalapenos seeded and chopped 3 c chicken broth 2 T chopped cilantro salt and pepper
Brown the chicken in a pan 8-10 minutes a side. Adjust the fat and lightly saute the onions and garlic. Add broth, tomatillos, jalapenos and chicken to pan. When chicken is done (~15 minutes) remove to cool. Skim any fat (I use a stick blender) and puree what is in the pan. The recipe calls for straining it, but I prefer it more 'peasant' and don't. Shred the chicken meat and return to the pan with the cilantro. Adjust salt/pepper (add cayenne if you need it) to taste and you have a great soup (I'll sometimes add a little lime juice to taste as well). Serve with sour cream and/or shredded cheese.
Tomatillo Curry Idea gleaned from a Chowhound posting I think:
One other thing I tried last night was throwing a few halved tomatillos in a thai curry - they turned out very tasty I sauteed them with the galanga, lemongrass and curry paste (along with the long beans) for a few seconds first to let them soften and absorb flavors and they matched well with the slightly bitter eggplants and the rich spicyness of the coconut milk curry.
Roasted Tomatillo Sauce with Greensadapted from a recipe in the newest Joy of Cookingthis sauce would be great on grains, meats, as an enchilada sauce, or thinned with stock into a soup...
Roast in an oven that's preheated to 400 degrees in a single layer on an oiled baking pan for 15-30 minutes, until nicely browned:
husked and rinsed tomatilloshalved tomatoes1-3 spicy peppers such as anaheims, hungarians, or other, seeded1-2 leeks, white parts only, or an onion or two, quartered6-12 cloves of garlic
place the vegetables, including the juices, in a blender or food processor along with: Several leaves of chard or spinach (optional)1/3 cup chopped fresh cilantro3/4 cup stock (vegetable or chicken) or more as neededS & P to taste
Pulse until smooth, adding more stock of necessary to make a medium bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered, in the fridge for up to 2 days.
Christine’s Quick and Easy Bake (that was at the Blue Heron Farm Hoe-Down)
Spray a 9 x 13 pan with oil spray. Chop up zucchini, summer squash, eggplant, tomatoes, onions, peppers, and garlic (and whatever else you have that you haven’t gotten to- like green beans, potatoes, etc). Put it all in a bowl and mix in grated cheddar cheese. Toss in Salt and pepper. Pour into pan. Cover with tin foil. Put in oven at 250 for about an hour, until veggies are soft – and its done. (Note: I put it at this tem so I can go out and hang clothes on the line or pick veggies etc – I am sure you can do a higher temp with a shorter time.
Friday, August 14, 2009
Robbers and Garlic and Corn- Oh My!
So this growing season has been pretty tough on us. We have had crops rot in the field, 800 heirloom tomatoes had to be destroyed because they caught the late blight, and we our little farmstand has been robbed since Saturday night. Ugh. Luckily, with some great vigilance with other fellow farmers and their families and the swift action of the Grand Isle Sheriff's department (thank you thank you thank you!) - the people stealing from farmers' stands were caught last night at our local grocery/gas station. IT has been a summer of roller coaster emotions. So we have harvested all of our garlic over the weekend and we started picking out sweet corn. We our growing this open polliated heirloom sweet corn - and boy oh boy - sadie eats 4 ears at a time - RAW! I love it. Even with all the crap this summer - simple things like sweet corn and garlic hanging bring joy to me and of course playing with miss sadie:)
CSA Journal Post Week 10
***BLUE HERON FARM COMMUNITY HOE-DOWN,
This Sunday, August 16th 3:00pm until dark
Tour of Farm at 3:30 on hay wagons and the great blue truck
4:30 music starts(bring your instruments)
5:00 the biggest Potluck in Grand Isle J,
bonfire and more – no work, just play, music and foodJ
Bring your family and friends all welcome***
What’s happening on the farm this week?
Week 10: Thanks all for your kind words and actions last week. This is why we have a CSA – to have supportive, food loving people that will stick by you through feast and famine. Thank you! You all are biggest supporters. We feel like we are on a roller coaster of emotions these days because over the weekend we picked our first ever sweet corn! It is a heritage open pollinated corn from seed savers exchange and boy is it tasty – Sadie ate three ears in the field. Not sure how long we will have it – it is just for you our members not for market. Sweet corn takes up a lot of room with not much return. There are only one or two ears per plant and they don’t keep growing. Once you pick them they are done. No regrowth – nothing. If anyone would like some dried stalks or the leaves to make tamales or anything else, let us know. We maybe bias but we think it is the best sweet corn we have ever eaten. Try an ear raw – it is amazing – we are waiting to the absolute last minute to pick it today aka 3:15pm to make sure you have the freshest. We are excited – we hope you love it because it is the first successful corn crop we have ever had. The four strands of electric wire help too…
Over the weekend we also harvested and hung our garlic to dry in the barn. To see the garlic hanging or on the drying racks it is a pretty cool site – there is quite a bit of it. We are excited to see how much there really is – we still have around 1000 bulbs or so(even after all that we have given all of you). We will keep about 30 lbs to plant in the fall for next years harvest. We are still going through the tomatoes and fishing out the late blight rotten ones and picking out the red ones – these are laid out over 18 large bread trays. The hoophouse ones are starting to redden. The new planting of Parsley and Basil are up and growing and we think we will have celery in the next week or two. The big orange storage carrots are up and Fiona and I did some weeding of them. I think these are my favorite carrots because they are the sweetest I have ever eaten. Thanks to Gale and Fiona – we harvested our first crop of red potatoes (minus the late blight, thank you universe) – we hope you enjoy them.
Over the last week we got some great emails and a poem. Also, part of the Food for Thought newsletter talked about our farm. We would like to include this for you all to read. And thank you for choosing us to be one of your farmers at your kitchen table – Adam, Christine and Sadie
PS – Just in case anyway is keeping track – it has been a week for Miss Sadie and the potty – she goes 2-3 times a day and prefers to be diaperless while we are at the house or front yard…..
Roy sent us this wonderful poem that he heard on VPR last week. We continue to be humbled by this earth we farm. As we unearth those little red jewels from the earth or disc in blighted red jewels, we are committed to this earth for our sustenance. We thought you all would like it:
Patriotism by Ellie SchoenfeldMy country is this dirtthat gathers under my fingernailswhen I am in the garden.The quiet bacteria and fungi,all the little insects and bugsare my compatriots. They areidealistic, always working togetherfor the common good.I kneel on the earthand pledge my allegianceto all the dirt of the world,to all of that soil which growsflowers and foodfor the just and unjust alike.The soil does not carewhat we think about or who we love.It knows our true substance,of what we are really made.I stand my ground on this ground,this ground which willultimatelyrecruit us allto its side."Patriotism" by Ellie Schoenfeld, from The Dark Honey. (c) Clover Valley Press, 2009.
Another thoughtful piece I was given today was from Kaight Althoff (she and her family our CSA members and she also coordinates Food for Thought). Each week Kaight and Melissa put together a newsletter for the baskets for each of the families. I think the total count now is 36 families and 93 children. There is all sorts of info and recipes in these little letters. Very friendly letters to families – and very thoughtful. When you donate your share, we bring it and donate to Food for thought. This last week, with all that has happened on our farm, was quite poignant to me. Kaight gave me permission to re-print it here –
“Welcome to Week 9 of Food For Thought.
This week you will find a bounty of fresh, local produce. We hope your children will enjoy eating the fruit and vegetables as much as we enjoyed locating them for you.
Why local?
You may have noticed in the past few newsletters, that we’ve been telling you where some of your food is coming from. Why does it matter? Well, it matters because it’s local. We’re purchasing vegetables, fruits, and eggs from farmers and families right here in the Islands. At times we’re able to secure a fantastic price and other times we feel the price we pay is more than worth what we buy. As a matter of fact, it’s not always about what we buy, but from whom we buy it.
I had a talk with Ron Hackett at Hackett’s Orchard this morning about agriculture and produce. Some of his apple trees are over 100 years old. He takes care of those trees (and apples) because they matter to him, and because YOU matter to him. He wants local families to eat local apples. Knowing who produced your food and how can make you feel very connected to your food source.
Christine and Adam at Blue Heron Farm give us a fair price on produce so that local families can enjoy delicious organic produce farmed right here in the Islands. They have donated and sold to us, some of the best looking produce around.
The majority of our eggs are purchased from a family in Grand Isle, and the money used to purchase the eggs was donated by a large group of mother’s in South Hero. It’s great to see local families, supporting other local families, to help local families. That’s just perfect, in my book.
How can you keep this going? Visit the farmers markets, stop by a local farm stand, trade or barter with your neighbor for goods and services. Make a decision to buy 1 item local, such as apples or zucchini and stick to it. Tell your local grocer how much you like the local produce. Make friends with a farmer. Have a fantastic week and remember…think local!”
What’s in the share this week: OPEN POLINATED Heritage SWEET CORN! (the FIRST EVER ON OUR FARM (WAHOOO!!) , Red Potatoes, Maybe some Red or Yellow Heirloom tomatoes! Tomatillos, Peppers (sweet/hot), Red and Yellow Onions, Summer Squash, Zucchini, Eggplant,Cucumbers, Garlic, Pick-Your-Own Sungold Cherry Tomatoes (they are still holding on).
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
HOPE TO SEE YOU THIS WEEKEND!!!! Bring your family, friends, dish and an instrumentJ I hear the Island String Band will be playing and I hear rumors of a six string banjo coming and a fiddle – oh goodness…
This Sunday, August 16th 3:00pm until dark
Tour of Farm at 3:30 on hay wagons and the great blue truck
4:30 music starts(bring your instruments)
5:00 the biggest Potluck in Grand Isle J,
bonfire and more – no work, just play, music and foodJ
Bring your family and friends all welcome***
What’s happening on the farm this week?
Week 10: Thanks all for your kind words and actions last week. This is why we have a CSA – to have supportive, food loving people that will stick by you through feast and famine. Thank you! You all are biggest supporters. We feel like we are on a roller coaster of emotions these days because over the weekend we picked our first ever sweet corn! It is a heritage open pollinated corn from seed savers exchange and boy is it tasty – Sadie ate three ears in the field. Not sure how long we will have it – it is just for you our members not for market. Sweet corn takes up a lot of room with not much return. There are only one or two ears per plant and they don’t keep growing. Once you pick them they are done. No regrowth – nothing. If anyone would like some dried stalks or the leaves to make tamales or anything else, let us know. We maybe bias but we think it is the best sweet corn we have ever eaten. Try an ear raw – it is amazing – we are waiting to the absolute last minute to pick it today aka 3:15pm to make sure you have the freshest. We are excited – we hope you love it because it is the first successful corn crop we have ever had. The four strands of electric wire help too…
Over the weekend we also harvested and hung our garlic to dry in the barn. To see the garlic hanging or on the drying racks it is a pretty cool site – there is quite a bit of it. We are excited to see how much there really is – we still have around 1000 bulbs or so(even after all that we have given all of you). We will keep about 30 lbs to plant in the fall for next years harvest. We are still going through the tomatoes and fishing out the late blight rotten ones and picking out the red ones – these are laid out over 18 large bread trays. The hoophouse ones are starting to redden. The new planting of Parsley and Basil are up and growing and we think we will have celery in the next week or two. The big orange storage carrots are up and Fiona and I did some weeding of them. I think these are my favorite carrots because they are the sweetest I have ever eaten. Thanks to Gale and Fiona – we harvested our first crop of red potatoes (minus the late blight, thank you universe) – we hope you enjoy them.
Over the last week we got some great emails and a poem. Also, part of the Food for Thought newsletter talked about our farm. We would like to include this for you all to read. And thank you for choosing us to be one of your farmers at your kitchen table – Adam, Christine and Sadie
PS – Just in case anyway is keeping track – it has been a week for Miss Sadie and the potty – she goes 2-3 times a day and prefers to be diaperless while we are at the house or front yard…..
Roy sent us this wonderful poem that he heard on VPR last week. We continue to be humbled by this earth we farm. As we unearth those little red jewels from the earth or disc in blighted red jewels, we are committed to this earth for our sustenance. We thought you all would like it:
Patriotism by Ellie SchoenfeldMy country is this dirtthat gathers under my fingernailswhen I am in the garden.The quiet bacteria and fungi,all the little insects and bugsare my compatriots. They areidealistic, always working togetherfor the common good.I kneel on the earthand pledge my allegianceto all the dirt of the world,to all of that soil which growsflowers and foodfor the just and unjust alike.The soil does not carewhat we think about or who we love.It knows our true substance,of what we are really made.I stand my ground on this ground,this ground which willultimatelyrecruit us allto its side."Patriotism" by Ellie Schoenfeld, from The Dark Honey. (c) Clover Valley Press, 2009.
Another thoughtful piece I was given today was from Kaight Althoff (she and her family our CSA members and she also coordinates Food for Thought). Each week Kaight and Melissa put together a newsletter for the baskets for each of the families. I think the total count now is 36 families and 93 children. There is all sorts of info and recipes in these little letters. Very friendly letters to families – and very thoughtful. When you donate your share, we bring it and donate to Food for thought. This last week, with all that has happened on our farm, was quite poignant to me. Kaight gave me permission to re-print it here –
“Welcome to Week 9 of Food For Thought.
This week you will find a bounty of fresh, local produce. We hope your children will enjoy eating the fruit and vegetables as much as we enjoyed locating them for you.
Why local?
You may have noticed in the past few newsletters, that we’ve been telling you where some of your food is coming from. Why does it matter? Well, it matters because it’s local. We’re purchasing vegetables, fruits, and eggs from farmers and families right here in the Islands. At times we’re able to secure a fantastic price and other times we feel the price we pay is more than worth what we buy. As a matter of fact, it’s not always about what we buy, but from whom we buy it.
I had a talk with Ron Hackett at Hackett’s Orchard this morning about agriculture and produce. Some of his apple trees are over 100 years old. He takes care of those trees (and apples) because they matter to him, and because YOU matter to him. He wants local families to eat local apples. Knowing who produced your food and how can make you feel very connected to your food source.
Christine and Adam at Blue Heron Farm give us a fair price on produce so that local families can enjoy delicious organic produce farmed right here in the Islands. They have donated and sold to us, some of the best looking produce around.
The majority of our eggs are purchased from a family in Grand Isle, and the money used to purchase the eggs was donated by a large group of mother’s in South Hero. It’s great to see local families, supporting other local families, to help local families. That’s just perfect, in my book.
How can you keep this going? Visit the farmers markets, stop by a local farm stand, trade or barter with your neighbor for goods and services. Make a decision to buy 1 item local, such as apples or zucchini and stick to it. Tell your local grocer how much you like the local produce. Make friends with a farmer. Have a fantastic week and remember…think local!”
What’s in the share this week: OPEN POLINATED Heritage SWEET CORN! (the FIRST EVER ON OUR FARM (WAHOOO!!) , Red Potatoes, Maybe some Red or Yellow Heirloom tomatoes! Tomatillos, Peppers (sweet/hot), Red and Yellow Onions, Summer Squash, Zucchini, Eggplant,Cucumbers, Garlic, Pick-Your-Own Sungold Cherry Tomatoes (they are still holding on).
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
HOPE TO SEE YOU THIS WEEKEND!!!! Bring your family, friends, dish and an instrumentJ I hear the Island String Band will be playing and I hear rumors of a six string banjo coming and a fiddle – oh goodness…
Wednesday, August 5, 2009
Sadie resting
The other day we were at our friends' house and boy, does Sadie have fun there. So much fun she runs herself out of steam. Here is a cute little pic of her resting with babies:)
Sorry for the lag in posts
Hi all - sorry we haven't posted in a while - I will post the journals tonight - just look back - we did not have internet for almost two weeks. Read the journals....the last 2 or 3...especially Mondays one...its a doozy. :)cb
Monday, August 3, 2009
August 3 - CSA Journal
***BLUE HERON FARM COMMUNITY HOE-DOWN,
Sunday, August 16th 3:00pm until dark
Tour of Farm at 3:30 on hay wagons and the great blue truck
4:30 music starts(bring your instruments)
5:00 the biggest Potluck in Grand Isle J,
bonfire and more – no work, just play, music and foodJ
Bring your family and friends all welcome***
What’s happening on the farm this week?
We regret to tell our CSA share families and friends of Blue Heron Farm that the “Late Blight” sweeping through and destroying the tomatoes and potatoes crops of farms in the region has struck Blue Heron Farm. We had pulled a few plants that looked ill a few weeks ago, but nothing like what we discovered over the last week. We walked our fields and discovered that the latest humid, stormy weather had helped the fungus rapidly spread through the entire field tomato crop. Throughout Vermont, organic fields have been hardest hit because organic growers do not use synthetic chemicals to prevent the disease from taking hold. We are still in a state of stunned disbelief after we ripped out all of our tomatoes from the field and put them in piles covered with tarps- they became burial mounds of what was looking like a beautiful crop of heirloom tomatoes. We have never had this kind of crop devastation before. We are saddened that we won’t have all of those yummy tomatoes for your CSA baskets as we had hoped and planned. We are also taking a very big hit to our farm income- the tomatoes are the bread and butter of our farm’s direct-market and wholesale income.
ALL IS NOT LOST, HOWEVER!! We are hopeful about our potato crop which we are actively trying to keep healthy, but we know that they too are quite vulnerable to early blight and that we are certainly not out of the woods. Also, we do have about 60 heirloom tomato plants in our hoophouse that are thriving. These plants are protected from the rain and only receive water through their roots, so the fungus has not taken hold of them. We have already decided that we will not sell a single hoophouse tomato if it means holding them back from our CSA families. As a farm, you are our first priority. The SWEET CORN is coming on strong for NEXT WEEK, and we WILL have red potatoes AND beautiful green snap beans next week.
We always hope that the reality of sharing the risk with the farmer is something you never have to experience directly. As CSA members, you sign up for the “good”, but this year, it has come with the “bad” and the “ugly.” We certainly understand any frustration or unhappiness about this anyone has.
We have never had such a great loss like this in farming. We have had the big joke that deer come and eat our lettuce or beets - but we can recover from that in a season. But this loss, is honestly more than we can comprehend or do anything about - this is the biggest loss our little farm has had - something we had no control over - in the 5 years we have been in existence. It meant a lot that friends, neighbors, and csa members came over and helped us on that dreadful day (last Wednesday) and still help us with your kind words.
We decided to dedicate this newsletter to the voices of those who came to help us this past week, and to fried green tomatoes! We have also included a few web-links for more news about the whole blight thing.
* * *
“On Wednesday I arrived at the farm at about 4pm to a devastating sight. All of the tomato plants that had stood so tall and lush and healthy in the back field were piled in one long deep row of tangled stalks. Adam and I unloaded crates of green tomatoes into the barn and raced against the impending storm to get the row into piles and covered with plastic, to try and keep the blight from spreading. The huge plastic covered mounds were a striking symbol of the loss of this crop for you! We are so incredibly sorry your farm has suffered such adversity this year and we were glad that we could help in some small way." - Andy, Melanie, Ella, Ollie, and Asa
“Wednesday 29th July.
Christine phones to say that the reported tomato blight has hit their heirloom field crop and they will have to act swiftly to try and avoid the spread of the spores to other healthy plants. They want to enlist as many hands as possible to clear the large patch that has been affected, so that Adam can plough the soil before the next inevitable round of rain. I arrive at the field to see that Christine is already trying to salvage a few healthy looking green tomatoes and is in the process of pulling out the first batch of plants - roots and all. It's a hot,humid and sticky day and the process soon becomes a sad but necessary chore. It doesn't take long to realise that there aren't many fruits that can be saved. Most of the plants and the big developed tomatoes get dumped unceremoniously in what Christine refers to as the 'burial mounds'. The heat and the exhaustion take their toll, and I see Christine quietly weeping as Adam tries to console her. I think of people facing disasters. This is no tsunami, this is no Hurricane Katrina - but in its own way, to these hard-working farmers it's a devastating experience to see a large proportion of the fruits of their labours being prematurely uprooted and dumped in piles like so much trash. People won't get the joy of enjoying the lush red fruit that was the promise of the crop just a short time ago.
Please give a thought to the Blue Heron farmers, and all the other hard working farmers who are facing the same sort of problems as the rain continues to fall and more crops continue to fail during this difficult growing season.” -Roy
“I was so glad that I was there to help you on Wednesday to pull all those plants! What a lot of work and what a terrible waste. I reminds us that we are not in charge as people, and that mother nature will always win out - in order to survive you have to be adaptable and go with what comes or be lost forever. I like working on the farm, not being a country girl or a gardener, it makes me feel a connection to the land and to the food that is produced. I can hardly eat veggies from the store anymore - they don't have the same flavor, and I really like knowing that the food raised on the farm is produced by people who love what they do and work VERY HARD at it too! I just want to thank you for letting Joe and I be a part of your farm.” –Gale
Further Reading on Late Blight Epidemic:
http://www.burlingtonfreepress.com/article/20090731/NEWS02/90730067/Blight-wiping-out-tomatoes--potatoes&referrer=FRONTPAGECAROUSEL
http://www.nytimes.com/2009/07/18/nyregion/18tomatoes.html
http://www.uvm.edu/extension/?Page=News&storyID=14464
Thanks for being part of our farm – Adam, Christine and Sadie
PS – Sadie went on the potty for the first time today and went peeJWahhoooo!
What’s in the share this week: Beautiful, Hierloom Green Tomatoes! Tomatillos, Peppers (sweet/hot), Red and Yellow Onions, Summer Squash, Zucchini, Eggplant, and Cucumbers. Pick-Your-Own Sungold Cherry Tomatoes (they are still holding on).
http://www.blueheronfarm-vt.blogspot.com/ CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com.
Rose's Café Fried Green Tomato & Egg Sandwichrecipe by Marc Gordon of Rose's Cafe in San Francisco
4 Tbls Extra Virgin Olive Oil 8 @ Slices of Green Tomato ¼ " Thick 1 cup Organic Corn Meal Coarsely Ground 4 lg Organic Eggs 4 @ Ciabatta Rolls 4 Tbls Garlic Mayonnaise 2 Large Handfuls of Arugula Salt & Pepper to Taste
Heat the olive oil on medium heat in a non-stick pan. Salt & pepper the tomato slices. Dredge them in the corn meal. Slowly sauté the tomatoes in the olive oil until just soft & golden brown. Remove the slices from the pan & keep warm. Clean the pan. Add a little olive oil to the pan & heat to medium. Add the eggs, season with salt & pepper & cook until the whites are set & the yolks are runny. Cut the Ciabatta rolls in half. Spread the garlic mayonnaise on the top side, place the tomato slices on the bottom side. Top the tomatoes with the egg and arugula.
Fried Green Tomatoes Vegetarian Cooking for Everyone by Deborah Madison
4 medium sized green tomatoes 3/4 cup fine cornmeal 3-4 Tablespoons vegetable oil salt & pepper Green Chile Mayonnaise
Slice the tomatoes crosswise 1/3 to 1/2 inch thick. Press each piece into a plate of cornmeal and coat on both sides. Heat oil in a wide skillet over high heat until hot enough to sizzle a drop of water. Add tomatoes, reduce heat to medium and fry on both sides until golden. Remove to plate, season with salt and pepper. Green Chile Mayonnaise Add several minced and seeded jalapeños or 1-2 unseeded poblano or serrano chiles to 1 cup homemade or purchased mayonnaise.
Green Tomato Fritters
Ingredients:
2 cups peeled chopped tomatoes
2 cups fresh scraped corn kernels with juices
sugar
salt
pepper
2 eggs, beaten
1 cup milk
flour
Preparation:
Combine tomatoes and corn. Season with sugar, salt, and pepper. Add the beaten eggs, milk, and enough flour to hold the mixture together. Drop cakes into deep hot fat, at about 360° to 370°.
Green Tomato Cake
Ingredients:
2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. Serves 12.
Baked Green Tomatoes
4 large firm green tomatoes
salt and pepper
1/2 cup brown sugar
3/4 cup coarse buttery cracker crumbs
4 tablespoons butter
Cut green tomatoes in 1/2 inch slices; arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about 1/2 tablespoon brown sugar. Cover sliced green tomatoes with crumbs and dot with butter. Bake at 350° until green tomatoes are tender but still firm, or about 25 to 35 minutes. Recipe for baked green tomatoes serves 6.
Green Tomato Rice
4 slices bacon, diced
1 bunch green onions, sliced, with most of green (6 to 8)
4 medium green tomatoes, peeled and chopped
1 jalapeno pepper, seeds removed, minced
1 clove garlic, minced
2 cups chicken broth
1 cup long-grain rice
dash dried leaf thyme
salt and freshly ground black pepper, to taste
dash Tabasco sauce, optional
1/4 cup fresh grated Parmesan cheese, optional
In a medium saucepan, saute the bacon over medium heat until crisp; remove to paper towels to drain. In 1 tablespoon of the bacon drippings, saute green onions for 1 minute. Add green tomatoes and saute for 1 minute longer. Add garlic and jalapeno pepper; saute for another 30 seconds. Add the chicken broth, rice, thyme, pepper, and Tabasco sauce. Bring to a boil. Stir, reduce heat to low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed. Stir in Parmesan cheese just before serving, if desired. Sprinkle with the cooked bacon. Serves 4.
Preparing Tomatillos
Before using, peel off the husks and rinse to remove the sticky residue. Other than peeling off the husk, do not peel the green skin.Tomatillos are traditionally used in three ways — raw, boiled/blanched, or roasted/grilled:Raw - Uncooked tomatillos add a fresh, tangy citrus-like flavor and are often used raw in Mexican table sauces. Finely dice or puree them.Blanching - Mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for about 5 minutes, until soft. Drain and crush or puree as directed in a sauce recipe.Fire roasting - Leaving slightly blackened skins on enriches a sauce with a smoky, woodsy flavor. Can roast under the broiler, with a propane torch, or over an open flame such as a grill or a gas burner. Make sure the heat is quite hot, otherwise the tomatillos will turn mushy before being charred.Dry roasting - Produces an earthy, nutty flavor. Place the tomatillos in a heavy skillet (preferably cast-iron). Turn heat to low. Roast for about 20 to 30 minutes, turning occasionally, letting each side take on a rich, burnished golden color before turning.Finally, tomatillos can be quite inconsistent in flavor, with some being intensely sour and others tasting mild and sweet. Some cooks use a pinch of sugar to balance the taste of very tart tomatillos. The recipes below are typical Mexican tomatillo recipes, but the lively flavors of this perky little fruit lend themselves well to rounds of experimentation, from stir-fries to soups to salad dressings. (from Kate's Global Kitchen)
All about Tomatillos
from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
Basic use of tomatillos:
Tomatillo is traditionally cooked, but the raw fruit, chopped or diced and used in moderation, adds freshness to vegetable salad, guacamole, and sandwich fillings.
Storage: They should keep at least a week or three in the fridge.
Tomatillo Salsa
2 pounds Fresh tomatillos 1 cup Onion -- chopped 1 Or 2 hot peppers, cored Seeded and chopped. (you can also use dried chiles, leave seeds in either dried or fresh for more heat)1 cup Fresh cilantro -- minced 1/4 cup Fresh lime juice 1-2 cloves garlic salt to taste
Remove husks from tomatillos, wash throughly, dry and halve or quarter. Combine tomatillos, onions, chiles, and garlic in a non-reactive pan. Over med-high heat bring to boil, stirring frequently. Reduce heat to low and simmer, uncovered, for 20 mins. Cool a little or a lot then put into blender with cilantro and lime juice, blend away, salt to taste, and you have some GREAT salsa verde Mexicano.
LOOSE TOMATILLO SALSA RECIPE:
I roast them, along with onion, garlic, tomatoes and poblanos to make a roasted chile salsa, with toasted then soaked dried chiles (guajillos, anchos, negros, chipotles--mix 'n match). Puree it all with some cider vinegar, lime juice, salt and cilantro, then slow cook the puree for a couple of hours. Awesome
Sunday, August 16th 3:00pm until dark
Tour of Farm at 3:30 on hay wagons and the great blue truck
4:30 music starts(bring your instruments)
5:00 the biggest Potluck in Grand Isle J,
bonfire and more – no work, just play, music and foodJ
Bring your family and friends all welcome***
What’s happening on the farm this week?
We regret to tell our CSA share families and friends of Blue Heron Farm that the “Late Blight” sweeping through and destroying the tomatoes and potatoes crops of farms in the region has struck Blue Heron Farm. We had pulled a few plants that looked ill a few weeks ago, but nothing like what we discovered over the last week. We walked our fields and discovered that the latest humid, stormy weather had helped the fungus rapidly spread through the entire field tomato crop. Throughout Vermont, organic fields have been hardest hit because organic growers do not use synthetic chemicals to prevent the disease from taking hold. We are still in a state of stunned disbelief after we ripped out all of our tomatoes from the field and put them in piles covered with tarps- they became burial mounds of what was looking like a beautiful crop of heirloom tomatoes. We have never had this kind of crop devastation before. We are saddened that we won’t have all of those yummy tomatoes for your CSA baskets as we had hoped and planned. We are also taking a very big hit to our farm income- the tomatoes are the bread and butter of our farm’s direct-market and wholesale income.
ALL IS NOT LOST, HOWEVER!! We are hopeful about our potato crop which we are actively trying to keep healthy, but we know that they too are quite vulnerable to early blight and that we are certainly not out of the woods. Also, we do have about 60 heirloom tomato plants in our hoophouse that are thriving. These plants are protected from the rain and only receive water through their roots, so the fungus has not taken hold of them. We have already decided that we will not sell a single hoophouse tomato if it means holding them back from our CSA families. As a farm, you are our first priority. The SWEET CORN is coming on strong for NEXT WEEK, and we WILL have red potatoes AND beautiful green snap beans next week.
We always hope that the reality of sharing the risk with the farmer is something you never have to experience directly. As CSA members, you sign up for the “good”, but this year, it has come with the “bad” and the “ugly.” We certainly understand any frustration or unhappiness about this anyone has.
We have never had such a great loss like this in farming. We have had the big joke that deer come and eat our lettuce or beets - but we can recover from that in a season. But this loss, is honestly more than we can comprehend or do anything about - this is the biggest loss our little farm has had - something we had no control over - in the 5 years we have been in existence. It meant a lot that friends, neighbors, and csa members came over and helped us on that dreadful day (last Wednesday) and still help us with your kind words.
We decided to dedicate this newsletter to the voices of those who came to help us this past week, and to fried green tomatoes! We have also included a few web-links for more news about the whole blight thing.
* * *
“On Wednesday I arrived at the farm at about 4pm to a devastating sight. All of the tomato plants that had stood so tall and lush and healthy in the back field were piled in one long deep row of tangled stalks. Adam and I unloaded crates of green tomatoes into the barn and raced against the impending storm to get the row into piles and covered with plastic, to try and keep the blight from spreading. The huge plastic covered mounds were a striking symbol of the loss of this crop for you! We are so incredibly sorry your farm has suffered such adversity this year and we were glad that we could help in some small way." - Andy, Melanie, Ella, Ollie, and Asa
“Wednesday 29th July.
Christine phones to say that the reported tomato blight has hit their heirloom field crop and they will have to act swiftly to try and avoid the spread of the spores to other healthy plants. They want to enlist as many hands as possible to clear the large patch that has been affected, so that Adam can plough the soil before the next inevitable round of rain. I arrive at the field to see that Christine is already trying to salvage a few healthy looking green tomatoes and is in the process of pulling out the first batch of plants - roots and all. It's a hot,humid and sticky day and the process soon becomes a sad but necessary chore. It doesn't take long to realise that there aren't many fruits that can be saved. Most of the plants and the big developed tomatoes get dumped unceremoniously in what Christine refers to as the 'burial mounds'. The heat and the exhaustion take their toll, and I see Christine quietly weeping as Adam tries to console her. I think of people facing disasters. This is no tsunami, this is no Hurricane Katrina - but in its own way, to these hard-working farmers it's a devastating experience to see a large proportion of the fruits of their labours being prematurely uprooted and dumped in piles like so much trash. People won't get the joy of enjoying the lush red fruit that was the promise of the crop just a short time ago.
Please give a thought to the Blue Heron farmers, and all the other hard working farmers who are facing the same sort of problems as the rain continues to fall and more crops continue to fail during this difficult growing season.” -Roy
“I was so glad that I was there to help you on Wednesday to pull all those plants! What a lot of work and what a terrible waste. I reminds us that we are not in charge as people, and that mother nature will always win out - in order to survive you have to be adaptable and go with what comes or be lost forever. I like working on the farm, not being a country girl or a gardener, it makes me feel a connection to the land and to the food that is produced. I can hardly eat veggies from the store anymore - they don't have the same flavor, and I really like knowing that the food raised on the farm is produced by people who love what they do and work VERY HARD at it too! I just want to thank you for letting Joe and I be a part of your farm.” –Gale
Further Reading on Late Blight Epidemic:
http://www.burlingtonfreepress.com/article/20090731/NEWS02/90730067/Blight-wiping-out-tomatoes--potatoes&referrer=FRONTPAGECAROUSEL
http://www.nytimes.com/2009/07/18/nyregion/18tomatoes.html
http://www.uvm.edu/extension/?Page=News&storyID=14464
Thanks for being part of our farm – Adam, Christine and Sadie
PS – Sadie went on the potty for the first time today and went peeJWahhoooo!
What’s in the share this week: Beautiful, Hierloom Green Tomatoes! Tomatillos, Peppers (sweet/hot), Red and Yellow Onions, Summer Squash, Zucchini, Eggplant, and Cucumbers. Pick-Your-Own Sungold Cherry Tomatoes (they are still holding on).
http://www.blueheronfarm-vt.blogspot.com/ CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com.
Rose's Café Fried Green Tomato & Egg Sandwichrecipe by Marc Gordon of Rose's Cafe in San Francisco
4 Tbls Extra Virgin Olive Oil 8 @ Slices of Green Tomato ¼ " Thick 1 cup Organic Corn Meal Coarsely Ground 4 lg Organic Eggs 4 @ Ciabatta Rolls 4 Tbls Garlic Mayonnaise 2 Large Handfuls of Arugula Salt & Pepper to Taste
Heat the olive oil on medium heat in a non-stick pan. Salt & pepper the tomato slices. Dredge them in the corn meal. Slowly sauté the tomatoes in the olive oil until just soft & golden brown. Remove the slices from the pan & keep warm. Clean the pan. Add a little olive oil to the pan & heat to medium. Add the eggs, season with salt & pepper & cook until the whites are set & the yolks are runny. Cut the Ciabatta rolls in half. Spread the garlic mayonnaise on the top side, place the tomato slices on the bottom side. Top the tomatoes with the egg and arugula.
Fried Green Tomatoes Vegetarian Cooking for Everyone by Deborah Madison
4 medium sized green tomatoes 3/4 cup fine cornmeal 3-4 Tablespoons vegetable oil salt & pepper Green Chile Mayonnaise
Slice the tomatoes crosswise 1/3 to 1/2 inch thick. Press each piece into a plate of cornmeal and coat on both sides. Heat oil in a wide skillet over high heat until hot enough to sizzle a drop of water. Add tomatoes, reduce heat to medium and fry on both sides until golden. Remove to plate, season with salt and pepper. Green Chile Mayonnaise Add several minced and seeded jalapeños or 1-2 unseeded poblano or serrano chiles to 1 cup homemade or purchased mayonnaise.
Green Tomato Fritters
Ingredients:
2 cups peeled chopped tomatoes
2 cups fresh scraped corn kernels with juices
sugar
salt
pepper
2 eggs, beaten
1 cup milk
flour
Preparation:
Combine tomatoes and corn. Season with sugar, salt, and pepper. Add the beaten eggs, milk, and enough flour to hold the mixture together. Drop cakes into deep hot fat, at about 360° to 370°.
Green Tomato Cake
Ingredients:
2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. Serves 12.
Baked Green Tomatoes
4 large firm green tomatoes
salt and pepper
1/2 cup brown sugar
3/4 cup coarse buttery cracker crumbs
4 tablespoons butter
Cut green tomatoes in 1/2 inch slices; arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about 1/2 tablespoon brown sugar. Cover sliced green tomatoes with crumbs and dot with butter. Bake at 350° until green tomatoes are tender but still firm, or about 25 to 35 minutes. Recipe for baked green tomatoes serves 6.
Green Tomato Rice
4 slices bacon, diced
1 bunch green onions, sliced, with most of green (6 to 8)
4 medium green tomatoes, peeled and chopped
1 jalapeno pepper, seeds removed, minced
1 clove garlic, minced
2 cups chicken broth
1 cup long-grain rice
dash dried leaf thyme
salt and freshly ground black pepper, to taste
dash Tabasco sauce, optional
1/4 cup fresh grated Parmesan cheese, optional
In a medium saucepan, saute the bacon over medium heat until crisp; remove to paper towels to drain. In 1 tablespoon of the bacon drippings, saute green onions for 1 minute. Add green tomatoes and saute for 1 minute longer. Add garlic and jalapeno pepper; saute for another 30 seconds. Add the chicken broth, rice, thyme, pepper, and Tabasco sauce. Bring to a boil. Stir, reduce heat to low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed. Stir in Parmesan cheese just before serving, if desired. Sprinkle with the cooked bacon. Serves 4.
Preparing Tomatillos
Before using, peel off the husks and rinse to remove the sticky residue. Other than peeling off the husk, do not peel the green skin.Tomatillos are traditionally used in three ways — raw, boiled/blanched, or roasted/grilled:Raw - Uncooked tomatillos add a fresh, tangy citrus-like flavor and are often used raw in Mexican table sauces. Finely dice or puree them.Blanching - Mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for about 5 minutes, until soft. Drain and crush or puree as directed in a sauce recipe.Fire roasting - Leaving slightly blackened skins on enriches a sauce with a smoky, woodsy flavor. Can roast under the broiler, with a propane torch, or over an open flame such as a grill or a gas burner. Make sure the heat is quite hot, otherwise the tomatillos will turn mushy before being charred.Dry roasting - Produces an earthy, nutty flavor. Place the tomatillos in a heavy skillet (preferably cast-iron). Turn heat to low. Roast for about 20 to 30 minutes, turning occasionally, letting each side take on a rich, burnished golden color before turning.Finally, tomatillos can be quite inconsistent in flavor, with some being intensely sour and others tasting mild and sweet. Some cooks use a pinch of sugar to balance the taste of very tart tomatillos. The recipes below are typical Mexican tomatillo recipes, but the lively flavors of this perky little fruit lend themselves well to rounds of experimentation, from stir-fries to soups to salad dressings. (from Kate's Global Kitchen)
All about Tomatillos
from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
Basic use of tomatillos:
Tomatillo is traditionally cooked, but the raw fruit, chopped or diced and used in moderation, adds freshness to vegetable salad, guacamole, and sandwich fillings.
Storage: They should keep at least a week or three in the fridge.
Tomatillo Salsa
2 pounds Fresh tomatillos 1 cup Onion -- chopped 1 Or 2 hot peppers, cored Seeded and chopped. (you can also use dried chiles, leave seeds in either dried or fresh for more heat)1 cup Fresh cilantro -- minced 1/4 cup Fresh lime juice 1-2 cloves garlic salt to taste
Remove husks from tomatillos, wash throughly, dry and halve or quarter. Combine tomatillos, onions, chiles, and garlic in a non-reactive pan. Over med-high heat bring to boil, stirring frequently. Reduce heat to low and simmer, uncovered, for 20 mins. Cool a little or a lot then put into blender with cilantro and lime juice, blend away, salt to taste, and you have some GREAT salsa verde Mexicano.
LOOSE TOMATILLO SALSA RECIPE:
I roast them, along with onion, garlic, tomatoes and poblanos to make a roasted chile salsa, with toasted then soaked dried chiles (guajillos, anchos, negros, chipotles--mix 'n match). Puree it all with some cider vinegar, lime juice, salt and cilantro, then slow cook the puree for a couple of hours. Awesome
Tuesday, July 28, 2009
July 28 - CSA Journal posting
So what’s happening on the farm this week?
Week 8: As I write this, I am staring out the window watching the chickadees jumping in the grass. Watching the billowy, marshmallow clouds with grey highlights that are getting darker as they approach our little farm. It has already sprinkled today – well, downpoured for a while – while Sadie tried to lay down for a nap. The storms these days seem to come and go but when they come they are pretty big and scary. The clay soil is soaking it up and the plants are trying to soak up as much as they can – when we picked cukes and eggplants this morning the plants looked a little tired, a little yellow telling us they have soaked as much as they can from the soil, we are going to give them a boost today with some fish emulsion and compost tea. The tomatoes are yearning for some sun – their leaves so green and lush with big green globes hanging heavily from their vines. The tiny cherry tomatoes – have poked out from under the leaves looking, begging for the sun to shine on down – sometimes I think they are making a bargain with the sun and the earth – please let us turn that orangy glow and we will be sweet for all to eat. We had a tease of them on Saturday – we picked 6 pints out of 200 plants – we are hoping that we will have enough for you all next week. In the hoophouse we had a nice surprise, no not ripe tomatoes, but Okra. We picked about a quarts worth it fried it lightly in some cornmeal and egg with olive oil in a cast iron skillet – yum. Adam’s family is here from Texas and Chicago and they thought this born and raised Yankee did a pretty good job making it upJ
The green beans are almost here and so are the potatoes – another week or two. The zucchini and summer squash are doing wonderfully and we donated 60 medium sized zucchinis to Food for Thought yesterday. I think there are 91 kids we are helping to feed through these summer months. The families who are involved are loving the fresh produce from our farm and Hacketts. If you know of any families who are in need of food this summer for their children, please have them call Margaret at the South Hero Congregational Church and she can add them to our list. If you ever have extra produce in your own garden, feel free to drop it off at the church on Sundays or with us and we can make sure it gets to all these families. Also, this week we start our Senior Farm Share program with the residents of the Round Barn. A big welcome to these latest members to our CSA family. We will be providing 20 - $5.00 shares for the next 10 weeks to our neighbors here in Grand Isle. This was made possible through a grant through the USDA and NOFA-VT. Oh wow – so we will now have 70 CSA members – and 35 families from Food for thought – WOW! We are helping to feed over 100 families in our little county just with our CSA program and donations to Food for thought never mind all the families who come and buy from us at the farm stand and farmers market. This is very humbling and we are honored to have a place at your kitchen table. This is one of the best jobs in the world – growing food for our neighbors – thanks for sticking by us, helping us out and supporting us emotionally, physically and financially – it really means a lot.
There will be a Blue Heron Farm Hoe-Down really soon – we will keep you posted – complete with music, food and some workJ and tours.
The wind is blowing the clouds around and moving the grey into the white – the chickadees have moved on and the sun and wind are here – for a time. Time to plant some more cucumbersJ
Thanks for being part of our farm! Peace, Adam Farris, Christine Bourque, and Sadie Farris
What’s in the share this week: Onions, Fresh-Pulled Garlic bulbs, Summer Squash, Zucchini, Oriental and Listada da Gandia Eggplant, Cucumbers, Squash Flowers, Basil, Parsley, PYO Snow Peas, and Potluck bunch of something
http://www.blueheronfarm-vt.blogspot.com/ CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO – WE haven’t updates in the last week and ahlf due to globalnet being done – more posts coming, hopefully now that it is back up.
Raspberries
Meg and Jim our next door neighbors and the great farmers of the raspberries will have raspberries available at pickup for the next week or two and then again in the fall. The pints are $5.00. If you would like to special order a flat of them for jam making (it takes about 4 pints to make one batch of jam). Give Meg a call at 372-3019.
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
RECIPES
Eggplant Rounds with Cheese and Tomato Sauce
6-8 eggplant rounds per person, grilled, broiled or fried
3/4 cup grated or sliced mozzarella1/2 cup crumbled gorgonzola or goat cheeseabout 4 cups favorite tomato saucechopped parsley or basil
Place the eggplant rounds on a sheet pan and cover with the cheeses. Bake at 375 degrees until the cheese melts. Serve with 2 or 3 spoonfuls of the sauce on each serving and garnish with the parsley or basil
Squash Pancakes
2 eggs1/2C milk4 medium summer squashes, grated1/2C bread crumbs1/2C grated cheese1/3C each chopped fresh parsley, basil and cilantro2T minced shallot or green onion4T butter1/4C flour
Mix together eggs and milk. Add squash, herbs and shallots. Then mix in the cheese. Add slowly the bread crumbs and flour and mix well. In a large, heavy, non-stick skillet, melt 1T butter until it starts to brown. Spoon about 1/4C of mixture into the pan and flatten a bit with the spoon. You might be able to fit 2 pancakes into the same pan at once. When the edges show a little browning turn with a spatula. Cook the other side until it is also golden brown. Keep pancakes warm in the oven until they are all cooked.
Squash Blossom Frittata
3-4 blossoms1-2 baby squash4 eggsDash of milk2 green onionsAsiago cheeseChopped parsley and snipped chives (optional)Salt and pepper to taste
Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste.. In a non-stick pan, saute a little butter and cook 2 green onion and thinly sliced baby squash just until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan.. Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned.
Squash Blossom Hush Puppies
Dry Ingredients:2 cups cornmeal1 cup all-purpose flour1 teaspoon baking powder1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon Old Bay Seasoning or ground cayenne pepper to taste1/4 teaspoon ground cuminWet Ingredients:1-1/3 cups buttermilk2 large eggs2 tablespoons corn oil or bacon drippingsVegetables:1/4 cup minced onion8 to 10 squash blossoms, coarsely chopped1 cup fresh corn kernelsCorn or canola oil for frying
Combine the dry ingredients in a large bowl. Combine the wet ingredients in a separate bowl. Beat lightly with a fork to blend.Heat the oil to 350 degrees in a deep-fat fryer or a large, heavy pot (to a depth of about 3 inches.) When ready to cook, mix the wet ingredients into the dry ingredients. Stir in the vegetables. Mix until just combined. Drop by spoonfuls into the hot oil and brown on all sides, which should take 2 to 3 minutes. Drain on paper towels. NOTE: Hush puppies should be golden and crisp on the outside, and tender and moist inside. If the first batch turns out too dry, moisten the batter with more milk.
Week 8: As I write this, I am staring out the window watching the chickadees jumping in the grass. Watching the billowy, marshmallow clouds with grey highlights that are getting darker as they approach our little farm. It has already sprinkled today – well, downpoured for a while – while Sadie tried to lay down for a nap. The storms these days seem to come and go but when they come they are pretty big and scary. The clay soil is soaking it up and the plants are trying to soak up as much as they can – when we picked cukes and eggplants this morning the plants looked a little tired, a little yellow telling us they have soaked as much as they can from the soil, we are going to give them a boost today with some fish emulsion and compost tea. The tomatoes are yearning for some sun – their leaves so green and lush with big green globes hanging heavily from their vines. The tiny cherry tomatoes – have poked out from under the leaves looking, begging for the sun to shine on down – sometimes I think they are making a bargain with the sun and the earth – please let us turn that orangy glow and we will be sweet for all to eat. We had a tease of them on Saturday – we picked 6 pints out of 200 plants – we are hoping that we will have enough for you all next week. In the hoophouse we had a nice surprise, no not ripe tomatoes, but Okra. We picked about a quarts worth it fried it lightly in some cornmeal and egg with olive oil in a cast iron skillet – yum. Adam’s family is here from Texas and Chicago and they thought this born and raised Yankee did a pretty good job making it upJ
The green beans are almost here and so are the potatoes – another week or two. The zucchini and summer squash are doing wonderfully and we donated 60 medium sized zucchinis to Food for Thought yesterday. I think there are 91 kids we are helping to feed through these summer months. The families who are involved are loving the fresh produce from our farm and Hacketts. If you know of any families who are in need of food this summer for their children, please have them call Margaret at the South Hero Congregational Church and she can add them to our list. If you ever have extra produce in your own garden, feel free to drop it off at the church on Sundays or with us and we can make sure it gets to all these families. Also, this week we start our Senior Farm Share program with the residents of the Round Barn. A big welcome to these latest members to our CSA family. We will be providing 20 - $5.00 shares for the next 10 weeks to our neighbors here in Grand Isle. This was made possible through a grant through the USDA and NOFA-VT. Oh wow – so we will now have 70 CSA members – and 35 families from Food for thought – WOW! We are helping to feed over 100 families in our little county just with our CSA program and donations to Food for thought never mind all the families who come and buy from us at the farm stand and farmers market. This is very humbling and we are honored to have a place at your kitchen table. This is one of the best jobs in the world – growing food for our neighbors – thanks for sticking by us, helping us out and supporting us emotionally, physically and financially – it really means a lot.
There will be a Blue Heron Farm Hoe-Down really soon – we will keep you posted – complete with music, food and some workJ and tours.
The wind is blowing the clouds around and moving the grey into the white – the chickadees have moved on and the sun and wind are here – for a time. Time to plant some more cucumbersJ
Thanks for being part of our farm! Peace, Adam Farris, Christine Bourque, and Sadie Farris
What’s in the share this week: Onions, Fresh-Pulled Garlic bulbs, Summer Squash, Zucchini, Oriental and Listada da Gandia Eggplant, Cucumbers, Squash Flowers, Basil, Parsley, PYO Snow Peas, and Potluck bunch of something
http://www.blueheronfarm-vt.blogspot.com/ CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO – WE haven’t updates in the last week and ahlf due to globalnet being done – more posts coming, hopefully now that it is back up.
Raspberries
Meg and Jim our next door neighbors and the great farmers of the raspberries will have raspberries available at pickup for the next week or two and then again in the fall. The pints are $5.00. If you would like to special order a flat of them for jam making (it takes about 4 pints to make one batch of jam). Give Meg a call at 372-3019.
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
VOLUNTEERS NEEDED:
To help plant, trellis, and weed – please call us 372-3420 or email harmonyvt@yahoo.com. Thanks
RECIPES
Eggplant Rounds with Cheese and Tomato Sauce
6-8 eggplant rounds per person, grilled, broiled or fried
3/4 cup grated or sliced mozzarella1/2 cup crumbled gorgonzola or goat cheeseabout 4 cups favorite tomato saucechopped parsley or basil
Place the eggplant rounds on a sheet pan and cover with the cheeses. Bake at 375 degrees until the cheese melts. Serve with 2 or 3 spoonfuls of the sauce on each serving and garnish with the parsley or basil
Squash Pancakes
2 eggs1/2C milk4 medium summer squashes, grated1/2C bread crumbs1/2C grated cheese1/3C each chopped fresh parsley, basil and cilantro2T minced shallot or green onion4T butter1/4C flour
Mix together eggs and milk. Add squash, herbs and shallots. Then mix in the cheese. Add slowly the bread crumbs and flour and mix well. In a large, heavy, non-stick skillet, melt 1T butter until it starts to brown. Spoon about 1/4C of mixture into the pan and flatten a bit with the spoon. You might be able to fit 2 pancakes into the same pan at once. When the edges show a little browning turn with a spatula. Cook the other side until it is also golden brown. Keep pancakes warm in the oven until they are all cooked.
Squash Blossom Frittata
3-4 blossoms1-2 baby squash4 eggsDash of milk2 green onionsAsiago cheeseChopped parsley and snipped chives (optional)Salt and pepper to taste
Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste.. In a non-stick pan, saute a little butter and cook 2 green onion and thinly sliced baby squash just until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan.. Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned.
Squash Blossom Hush Puppies
Dry Ingredients:2 cups cornmeal1 cup all-purpose flour1 teaspoon baking powder1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon Old Bay Seasoning or ground cayenne pepper to taste1/4 teaspoon ground cuminWet Ingredients:1-1/3 cups buttermilk2 large eggs2 tablespoons corn oil or bacon drippingsVegetables:1/4 cup minced onion8 to 10 squash blossoms, coarsely chopped1 cup fresh corn kernelsCorn or canola oil for frying
Combine the dry ingredients in a large bowl. Combine the wet ingredients in a separate bowl. Beat lightly with a fork to blend.Heat the oil to 350 degrees in a deep-fat fryer or a large, heavy pot (to a depth of about 3 inches.) When ready to cook, mix the wet ingredients into the dry ingredients. Stir in the vegetables. Mix until just combined. Drop by spoonfuls into the hot oil and brown on all sides, which should take 2 to 3 minutes. Drain on paper towels. NOTE: Hush puppies should be golden and crisp on the outside, and tender and moist inside. If the first batch turns out too dry, moisten the batter with more milk.
Monday, July 20, 2009
July 20 - CSA Journal
So what’s happening on the farm this week?
Week 7: It has been a pretty busy week here despite the crummy weather – we are clearing fields and getting ready to plant fall plantings of peas, carrots, and summer plantings of lettuce mix, more beans, and whatever else we can get in the ground. Sadie and Christine had a great time playing on the beach. Sadie had fun wiggling her toes in the sand, looking for crabs and clams on the shore and splashing the water. She also enjoyed her 5 am walks with her momma along the shore in the ergo on momma’s back, where she quickly fell asleep. The drive was not too bad it took about 5 hours – a big thanks to Adam and Tammy and CSA members who came to help while we were away.
The zucchini and summer squash are so tender you can eat them raw. We stir-friend them both together last night with a little olive oil and tamari and yum! We cook them el dente. The corn is starting to tassel out and we should have corn in a couple of weeks – the first ever grown on our farm. We are pretty excited. The cucumbers and cherry tomatoes we should have in another week or so. The weather has put a damper on somethings – we will not have any lettuce for about 3 weeks, at this point it looks like no melons or ground cherries this year. On the other hand the tomatoes, green beans, tomatillos and potatoes are looking good. The eggplant is starting to produce more and the hoophouse peppers are getting big. It does not feel like the end of July – if feels like the end of May/June. The weeds are a bit crazy but we are actively trying to get them under control.
Meg and Jim our next door neighbors and the great farmers of the raspberries will have raspberries available at pickup for the next week or two and then again in the fall. The pints are $5.00. We also have wool roving for sale from our sheep. It is $18 for 6 ounces.
Thanks for being part of our farm! Peace, Adam Farris, Christine Bourque, and Sadie Farris
What’s in the share this week: Carrots, Fresh-Pulled Garlic bulbs, Summer Squash, Zucchini, Oriental Eggplant, Cabbage, Squash Flowers and maybe beet greens
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO:
Eggs for sale
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs with the brightest yellow yolks you ever seen. $5.00 a dozen.
Lending Library
Has new books in it. Please feel free to borrow books – just sign them out on the sign out sheet.
RECIPES
How to cook Zucchini and Yellow Squash-
Zucchini and Yellow Squash are very versatile vegetables. You can slice it thin and sauté with butter or olive oil. You can cut thinly and layer in a pan with some cheese and other veggies or meat and bake like a lasagna. You can cut it in half and stuff it with cheese, potatoes, egg, etc. You can even eat it raw. Also, you can slice it in half or cut into circles and grill it. My mom like to dice it up and add it to eggs in the morning. You can also shred it and freeze it and use it later. There are so many recipes for it, I could go on and on. The Vermont Health department reports that zucchini and summer squash are good sources of Vitamins A and C, magnesium, potassium, and dietary fiber. Zucchini help maintain healthy vision, keep the immune system strong, and help maintain heart health. We have enclosed a few interesting recipes. We hope you enjoy it. Note: You can substitute Yellow Squash for Zucchini and vice versa in all these recipes.
Zucchini Yogurt Multigrain Muffins (from allrecipes.com)
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Preheat oven to 400 degrees F. Lightly grease 24 muffin cups. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Chocolate Zucchini Cake Recipe (from Simply Recipes)The great thing about adding zucchini to this chocolate cake is that the zucchini makes the cake moist and light.
2 1/2 cups regular all-purpose flour, unsifted1/2 cup cocoa2 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 teaspoon salt1 teaspoon cinnamon3/4 cup soft butter2 cups sugar
3 eggs2 teaspoons vanilla2 teaspoons grated orange peel2 cups coarsely shredded zucchini1/2 cup milk1 cup chopped walnuts or pecansGlaze (directions follow)
Preheat the oven to 350°F. Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan or regular cake pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. Drizzle glaze over cake. Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth. Cut in thin slices to serve. Makes 10-12 servings. Note: You can also make these in muffin tins and you can leave out the nuts
.
Zucchini Bread or muffins (from allrecipes.com)
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.
Zuchinni wrapped in tortillas (we made this last night, very tasty, we made some lentils on the side too)
1 tablespoon vegetable oil
1 teaspoon mustard seed (optional)
1 teaspoon cumin seeds
1 small red onion, thinly sliced
1 tablespoon grated fresh ginger
4 cups grated zucchini
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
salt to taste
4 (10 inch) flour tortillas
4 fresh chives
1/2 cup sour cream (optional)
In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!
Week 7: It has been a pretty busy week here despite the crummy weather – we are clearing fields and getting ready to plant fall plantings of peas, carrots, and summer plantings of lettuce mix, more beans, and whatever else we can get in the ground. Sadie and Christine had a great time playing on the beach. Sadie had fun wiggling her toes in the sand, looking for crabs and clams on the shore and splashing the water. She also enjoyed her 5 am walks with her momma along the shore in the ergo on momma’s back, where she quickly fell asleep. The drive was not too bad it took about 5 hours – a big thanks to Adam and Tammy and CSA members who came to help while we were away.
The zucchini and summer squash are so tender you can eat them raw. We stir-friend them both together last night with a little olive oil and tamari and yum! We cook them el dente. The corn is starting to tassel out and we should have corn in a couple of weeks – the first ever grown on our farm. We are pretty excited. The cucumbers and cherry tomatoes we should have in another week or so. The weather has put a damper on somethings – we will not have any lettuce for about 3 weeks, at this point it looks like no melons or ground cherries this year. On the other hand the tomatoes, green beans, tomatillos and potatoes are looking good. The eggplant is starting to produce more and the hoophouse peppers are getting big. It does not feel like the end of July – if feels like the end of May/June. The weeds are a bit crazy but we are actively trying to get them under control.
Meg and Jim our next door neighbors and the great farmers of the raspberries will have raspberries available at pickup for the next week or two and then again in the fall. The pints are $5.00. We also have wool roving for sale from our sheep. It is $18 for 6 ounces.
Thanks for being part of our farm! Peace, Adam Farris, Christine Bourque, and Sadie Farris
What’s in the share this week: Carrots, Fresh-Pulled Garlic bulbs, Summer Squash, Zucchini, Oriental Eggplant, Cabbage, Squash Flowers and maybe beet greens
www.blueheronfarm-vt.blogspot.com CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO:
Eggs for sale
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs with the brightest yellow yolks you ever seen. $5.00 a dozen.
Lending Library
Has new books in it. Please feel free to borrow books – just sign them out on the sign out sheet.
RECIPES
How to cook Zucchini and Yellow Squash-
Zucchini and Yellow Squash are very versatile vegetables. You can slice it thin and sauté with butter or olive oil. You can cut thinly and layer in a pan with some cheese and other veggies or meat and bake like a lasagna. You can cut it in half and stuff it with cheese, potatoes, egg, etc. You can even eat it raw. Also, you can slice it in half or cut into circles and grill it. My mom like to dice it up and add it to eggs in the morning. You can also shred it and freeze it and use it later. There are so many recipes for it, I could go on and on. The Vermont Health department reports that zucchini and summer squash are good sources of Vitamins A and C, magnesium, potassium, and dietary fiber. Zucchini help maintain healthy vision, keep the immune system strong, and help maintain heart health. We have enclosed a few interesting recipes. We hope you enjoy it. Note: You can substitute Yellow Squash for Zucchini and vice versa in all these recipes.
Zucchini Yogurt Multigrain Muffins (from allrecipes.com)
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Preheat oven to 400 degrees F. Lightly grease 24 muffin cups. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Chocolate Zucchini Cake Recipe (from Simply Recipes)The great thing about adding zucchini to this chocolate cake is that the zucchini makes the cake moist and light.
2 1/2 cups regular all-purpose flour, unsifted1/2 cup cocoa2 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 teaspoon salt1 teaspoon cinnamon3/4 cup soft butter2 cups sugar
3 eggs2 teaspoons vanilla2 teaspoons grated orange peel2 cups coarsely shredded zucchini1/2 cup milk1 cup chopped walnuts or pecansGlaze (directions follow)
Preheat the oven to 350°F. Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan or regular cake pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. Drizzle glaze over cake. Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth. Cut in thin slices to serve. Makes 10-12 servings. Note: You can also make these in muffin tins and you can leave out the nuts
.
Zucchini Bread or muffins (from allrecipes.com)
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.
Zuchinni wrapped in tortillas (we made this last night, very tasty, we made some lentils on the side too)
1 tablespoon vegetable oil
1 teaspoon mustard seed (optional)
1 teaspoon cumin seeds
1 small red onion, thinly sliced
1 tablespoon grated fresh ginger
4 cups grated zucchini
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
salt to taste
4 (10 inch) flour tortillas
4 fresh chives
1/2 cup sour cream (optional)
In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!
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