Farmers Market this Saturday at the South Hero Congregational Church on South St from 10-2 - inside - come see us - we'll have lots of organic salad greens, sweet kale, brussel sprouts, winter squash, pie pumpkins, red and white potatoes, pickles, jellies, and of course our eggs and a few other things - and Sadie dancing around the hall. Also, there will be lots of baked goods, breads, crafts, soap, meat, more produce, yarn, and much more - Come stay for a while and visit - there will be a kids table for activities and places to sit and chat. Next one will be November 20th - Just in time for Thanksgiving.
Christine Bourque, Adam Farris and Sadie Farris
Blue Heron Farm
372-3420
www.blueheronfarmvt.com
Welcome to our Farm! Little stories about our life as organic farmers raising a family on an island in the middle of Lake Champlain
Thursday, November 4, 2010
Monday, October 4, 2010
Journal Post for the week of Ocotber 4, 2010
VOLUME V, JOURNAL XVII AND XVIII
OCTOBER 4, 2010 - LAST PICKUP
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 17 and 18: Hello Everyone, this week is the last pickup/drop off for the CSA for this season. This is a double week - 2 pickups in one with storage vegetables and fresh. The potatoes we picked fresh this morning - keep them dirty and put them in your crisper - they will last longer. Keep the winter squash in a coolish spot - not freezing and they will keep long into winter. Onions will keep well in your crisper drawer too - we had ours into May. You can also freeze the Kale, Onions, Green/Red Peppers - just chop them and put them in freezer bags - no need to blanch them. The herbs you can chop and out a little bit of water in them into ice cube trays and freeze them or you can dry them - hang them up or put them in your oven at 140 degrees for a few hours. Tomatoes also freeze well - you can puree them or put them in whole and then slip the skins off when they defrost. Frozen Kale is a great in soups, pasta sauce, omelets - really anything in the deep darkness of January...
This CSA season marks our 5th year with a CSA. We had nearly 50 families and 14 senior shares this season. With each season we learn more and more. With each season, we are excited that the food we grow for our own small family will be nourishing yours too. This 5th season has been quite the full and abundant year with most crops unlike last year - we are thankful for the hard work of our crew of interns and volunteer CSA members and mother nature for such a tremendous harvest year. There are still veggies in the field and the farmstand will be open at least until Christmas. We will be at winter farmers markets here in the Islands and possibly in the Burlington area. We hope you have enjoyed the bounty of this year. In the next few weeks, we will be sending you all via email and mail a survey to fill out - please fill it out and return it so we can use your feedback in planning for the 2011 season.
So with the last pickup comes the end of our internships here at the farm for the year. Eric and Emily are leaving tomorrow - they wanted to stay until the last pickup and see it through - like picking potatoes this morning in the very moist, cold clay soils and sinking in the mud while picking green beans and oh, one last time of gathering eggs and getting the sheep moved to a new pasture and many more endless chores that happen here at the farm. We are thankful for their time here and all that they have taught us. We think having interns helps us be better farmers, better stewards of this beautiful land that we are blessed to farm here on Quaker Road. A few things off of Eric's list of things he has learned include tractor work, knitting, spinning, sheep wrangling, egg production, advocating for small farmers, educating people about local food, marketing, chicken raising from baby chick to processing them into food and much more. We have appreciated his steadfast work ethic and care he has for our farm and little Sadie, oh and of course his buddy Oscar, our cat. Eric also learned how to can and preserve his own food for the winter months - with a trunk is his apartment full of canned tomatoes, jellies, sauce, and pickles and his freezer full of fruit, veggies and chicken. One big thing, we heard him say, was how he now more aware and thinks about how is food is raised (which he did before coming here but now with a more hands on experience to back this awareness) - especially meat after helping with the processing of our chickens for meat. And now for Emily, Emily who has been here since May - during the heat wave tying up hoop house tomatoes and transplanting the millions of transplants we had that you are all eating from now. She was so patient with us in those early weeks - never having a farm intern before and how she helped figure out how to get the plastic to lay flat and tight - how many years have we had the mulch layer (5 yrs?!). Emily's creative eye and hands have turned some of our chicken scratch handwritten posters and dull displays to displays that our vegetables feel proud to be in. Emily's caring touch have nourished our greenhouse crops, Mr Pippin's life, and her little rascal Sadie - to name a few. A few things that Emily has learned how to sell what she grows, has seen things she planted from seed, turn to fruit, harvest it, eat it, preserve it (so many canned yumminess in her and Joe's apartment for the fall), and then pull out the crop residue - full cycle. And the countless stories she and Eric have read to Sadie...thank you.
We were very lucky to have 4 dynamic, caring, enthusiastic interns join our small family farm this season. You have set the bar high for interns to come and we wish you all good luck and prosperity in all that you will do. It has been an honor to be along with you all on your journey this summer - from understanding why organic eggs are $5 dozen, seeing seeds grow, the hard work and hard decisions that are made on a farm from sun up to sun down and why farmers do what they do. And of course how to potty train a squirelly two and half year old - Thanks.
We hope you have a great week, a great fall and winter -Enjoy the veggies, and see you soon! You can keep in touch through our blog www.blueheronfarmvt.com or email us. We will let you know when little baby arrives:)
Peace, Adam, Christine, Sadie, Eric and Emily
NOFA VERMONT'S SIXTEENTH ANNUAL SHARE THE HARVEST: OCTOBER 7TH, 2010!
The sixteenth annual Share the Harvest fundraiser will be held this Thursday, October 7 to benefit NOFA-VT's Farm Share Program. The Farm Share program is a great way that limited-income Vermonters can afford to purchase CSA (community supported agriculture) shares of fresh produce from their local farmers. NOFA Vermont believes that all Vermonters should be able to eat local organic food, regardless of their income level, while also making sure farmers get a good wage for their hard work.
In 2010, the Farm Share Program served over 1,300 people statewide and 60 Vermont farms participated (including Blue Heron Farm - 4 local families). Demand for Farm Share Program support was more than NOFA-VT could financially accomplish and a waiting list was established. The Farm Share Program is funded by donations and by the annual Share the Harvest fundraiser.
On Thursday, October 7th, restaurants, coops, and food stores will participate in Share the Harvest by donating a portion of their day’s sales to the Farm Share Program. NOFA-VT thanks these participants and all of the people who will dine or shop at participating establishments on this date. If you are not able to participate on October 7th and would like to make a donation please go to nofavt.org for a coupon to make a straight donation or see a list of restaurants who are participating.Thank you for your support!
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information- they also sell individual cuts of meat including hamburger..
WHAT’S IN THE SHARE THIS WEEK: CILANTRO OR PARSLEY, GREEN BEANS, ONIONS, RED POTATOES, SWEET RED PEPPERS, LETTUCE MIX, MUSTARD GREENS, ARUGULA, RED RUSSIAN KALE, 10LBS OF WINTER SQUASH DELICATA, BUTTERNUT, OR ACORN, PIE PUMPKINS, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, PYO TOMATILLOS, PYO FIELD TOMATOES AND A FEW OTHER THINGS...
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
RECIPES
Following recipes are from: www.twosmallfarms.com
FINISHING TOUCHES FOR BEANSThe Victory Garden Cookbook by Marian Morash
After steaming or blanching, try one of these:
With Butter & Lemon Juice: toss beans with butter in a hot frying pan. Sprinkle with lemon juice, and season with salt & pepper.
With Onions: lightly brown chopped onions in butter, add beans, and toss until thoroughly coated in butter and onions.
With Oil and Garlic: Heat 2 tablespoons oil per pound of beans, add 1 clove finely shopped or pureed garlic, cook 30 seconds, add beans; toss until heated through. Season with salt and pepper to taste.
With Mushrooms: Saute 1/4 pound sliced mushrooms per pound of beans in butter until lightly browned. Add green beans and heat through.
Master Recipe for Boiled Green Beans from The Best Recipe by the editors of Cook's Illustrated Magazine
We find that green beans respond better to boiling than to steaming. A pound of beans in a standard steamer will not cook evenly. Boiling is simpler - just add the beans and cook until tender - and permits the addition of salt during cooking. Unlike other vegetables, green beans do not become soggy when boiled, because their thick skins keep them crisp and firm. Leave beans whole when boiling; cut beans will become waterlogged. Boiled beans can be flavored with some butter or oil, dressed with a vinaigrette, or sauteed briefly in a flavorful fat. 1 pound green beans, ends snapped off, 1 teaspoon salt, Bring 2 ½ quarts of water to boil in a large saucepan. Add beans and salt and cook until tender, about 5 minutes. Drain and season.
OCTOBER 4, 2010 - LAST PICKUP
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 17 and 18: Hello Everyone, this week is the last pickup/drop off for the CSA for this season. This is a double week - 2 pickups in one with storage vegetables and fresh. The potatoes we picked fresh this morning - keep them dirty and put them in your crisper - they will last longer. Keep the winter squash in a coolish spot - not freezing and they will keep long into winter. Onions will keep well in your crisper drawer too - we had ours into May. You can also freeze the Kale, Onions, Green/Red Peppers - just chop them and put them in freezer bags - no need to blanch them. The herbs you can chop and out a little bit of water in them into ice cube trays and freeze them or you can dry them - hang them up or put them in your oven at 140 degrees for a few hours. Tomatoes also freeze well - you can puree them or put them in whole and then slip the skins off when they defrost. Frozen Kale is a great in soups, pasta sauce, omelets - really anything in the deep darkness of January...
This CSA season marks our 5th year with a CSA. We had nearly 50 families and 14 senior shares this season. With each season we learn more and more. With each season, we are excited that the food we grow for our own small family will be nourishing yours too. This 5th season has been quite the full and abundant year with most crops unlike last year - we are thankful for the hard work of our crew of interns and volunteer CSA members and mother nature for such a tremendous harvest year. There are still veggies in the field and the farmstand will be open at least until Christmas. We will be at winter farmers markets here in the Islands and possibly in the Burlington area. We hope you have enjoyed the bounty of this year. In the next few weeks, we will be sending you all via email and mail a survey to fill out - please fill it out and return it so we can use your feedback in planning for the 2011 season.
So with the last pickup comes the end of our internships here at the farm for the year. Eric and Emily are leaving tomorrow - they wanted to stay until the last pickup and see it through - like picking potatoes this morning in the very moist, cold clay soils and sinking in the mud while picking green beans and oh, one last time of gathering eggs and getting the sheep moved to a new pasture and many more endless chores that happen here at the farm. We are thankful for their time here and all that they have taught us. We think having interns helps us be better farmers, better stewards of this beautiful land that we are blessed to farm here on Quaker Road. A few things off of Eric's list of things he has learned include tractor work, knitting, spinning, sheep wrangling, egg production, advocating for small farmers, educating people about local food, marketing, chicken raising from baby chick to processing them into food and much more. We have appreciated his steadfast work ethic and care he has for our farm and little Sadie, oh and of course his buddy Oscar, our cat. Eric also learned how to can and preserve his own food for the winter months - with a trunk is his apartment full of canned tomatoes, jellies, sauce, and pickles and his freezer full of fruit, veggies and chicken. One big thing, we heard him say, was how he now more aware and thinks about how is food is raised (which he did before coming here but now with a more hands on experience to back this awareness) - especially meat after helping with the processing of our chickens for meat. And now for Emily, Emily who has been here since May - during the heat wave tying up hoop house tomatoes and transplanting the millions of transplants we had that you are all eating from now. She was so patient with us in those early weeks - never having a farm intern before and how she helped figure out how to get the plastic to lay flat and tight - how many years have we had the mulch layer (5 yrs?!). Emily's creative eye and hands have turned some of our chicken scratch handwritten posters and dull displays to displays that our vegetables feel proud to be in. Emily's caring touch have nourished our greenhouse crops, Mr Pippin's life, and her little rascal Sadie - to name a few. A few things that Emily has learned how to sell what she grows, has seen things she planted from seed, turn to fruit, harvest it, eat it, preserve it (so many canned yumminess in her and Joe's apartment for the fall), and then pull out the crop residue - full cycle. And the countless stories she and Eric have read to Sadie...thank you.
We were very lucky to have 4 dynamic, caring, enthusiastic interns join our small family farm this season. You have set the bar high for interns to come and we wish you all good luck and prosperity in all that you will do. It has been an honor to be along with you all on your journey this summer - from understanding why organic eggs are $5 dozen, seeing seeds grow, the hard work and hard decisions that are made on a farm from sun up to sun down and why farmers do what they do. And of course how to potty train a squirelly two and half year old - Thanks.
We hope you have a great week, a great fall and winter -Enjoy the veggies, and see you soon! You can keep in touch through our blog www.blueheronfarmvt.com or email us. We will let you know when little baby arrives:)
Peace, Adam, Christine, Sadie, Eric and Emily
NOFA VERMONT'S SIXTEENTH ANNUAL SHARE THE HARVEST: OCTOBER 7TH, 2010!
The sixteenth annual Share the Harvest fundraiser will be held this Thursday, October 7 to benefit NOFA-VT's Farm Share Program. The Farm Share program is a great way that limited-income Vermonters can afford to purchase CSA (community supported agriculture) shares of fresh produce from their local farmers. NOFA Vermont believes that all Vermonters should be able to eat local organic food, regardless of their income level, while also making sure farmers get a good wage for their hard work.
In 2010, the Farm Share Program served over 1,300 people statewide and 60 Vermont farms participated (including Blue Heron Farm - 4 local families). Demand for Farm Share Program support was more than NOFA-VT could financially accomplish and a waiting list was established. The Farm Share Program is funded by donations and by the annual Share the Harvest fundraiser.
On Thursday, October 7th, restaurants, coops, and food stores will participate in Share the Harvest by donating a portion of their day’s sales to the Farm Share Program. NOFA-VT thanks these participants and all of the people who will dine or shop at participating establishments on this date. If you are not able to participate on October 7th and would like to make a donation please go to nofavt.org for a coupon to make a straight donation or see a list of restaurants who are participating.Thank you for your support!
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information- they also sell individual cuts of meat including hamburger..
WHAT’S IN THE SHARE THIS WEEK: CILANTRO OR PARSLEY, GREEN BEANS, ONIONS, RED POTATOES, SWEET RED PEPPERS, LETTUCE MIX, MUSTARD GREENS, ARUGULA, RED RUSSIAN KALE, 10LBS OF WINTER SQUASH DELICATA, BUTTERNUT, OR ACORN, PIE PUMPKINS, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, PYO TOMATILLOS, PYO FIELD TOMATOES AND A FEW OTHER THINGS...
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
RECIPES
Following recipes are from: www.twosmallfarms.com
FINISHING TOUCHES FOR BEANSThe Victory Garden Cookbook by Marian Morash
After steaming or blanching, try one of these:
With Butter & Lemon Juice: toss beans with butter in a hot frying pan. Sprinkle with lemon juice, and season with salt & pepper.
With Onions: lightly brown chopped onions in butter, add beans, and toss until thoroughly coated in butter and onions.
With Oil and Garlic: Heat 2 tablespoons oil per pound of beans, add 1 clove finely shopped or pureed garlic, cook 30 seconds, add beans; toss until heated through. Season with salt and pepper to taste.
With Mushrooms: Saute 1/4 pound sliced mushrooms per pound of beans in butter until lightly browned. Add green beans and heat through.
Master Recipe for Boiled Green Beans from The Best Recipe by the editors of Cook's Illustrated Magazine
We find that green beans respond better to boiling than to steaming. A pound of beans in a standard steamer will not cook evenly. Boiling is simpler - just add the beans and cook until tender - and permits the addition of salt during cooking. Unlike other vegetables, green beans do not become soggy when boiled, because their thick skins keep them crisp and firm. Leave beans whole when boiling; cut beans will become waterlogged. Boiled beans can be flavored with some butter or oil, dressed with a vinaigrette, or sauteed briefly in a flavorful fat. 1 pound green beans, ends snapped off, 1 teaspoon salt, Bring 2 ½ quarts of water to boil in a large saucepan. Add beans and salt and cook until tender, about 5 minutes. Drain and season.
Monday, September 27, 2010
Journal Post for the week of September 27, 2010
VOLUME V, JOURNAL XVI
SEPTEMBER 27, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 16: Hello Everyone, holy busy week. When fall comes things are supposed to be wind down...I feel like all we did this week is run from one project to another from morning to night. We are especially thankful to our interns for sticking with us over these last few hectic weeks and thanks to Nana for hanging out with Sadie while this mama ran around the farm after all the projects we had to get done. This week we had our last markets in Islands for the season, 3 days of chicken processing, CSA pickups on Monday and Thursday, harvesting, working on the hoophouse, and the hoe-down. We are in the home stretch but that homestretch seems to be about a month long - but thats okay. Next week is LAST pickup - we will have plenty of veggies for you including storage crops like winter squash and potatoes. Today we were grateful for the help of Eric, Gail, Fiona and Ben to getting everything picked for all of you today. We harvested all of the winter squash and it fills the back of our 8 ft truck bed - I am purely guessing now but I think it is between 1000 and 2000lbs of winter squash. Yesterday, Sophie, Eric, Eireann, and Todd harvest 247 pie pumpkins from the field (in between driving the 38 ground posts for the hoophouse). All of which will be curing in the greenhouse for the next week or so.
The hoe-down was a lot of fun - with pyo jack o'lantern pumpkins, impromptu Sadie singing along with some friends playing music, a long hay wagon ride with families and the food was de-li-cious! Thanks to all who came out - it was a bit brisk but it was fun. Thanks for the extra hands with raising of the bows and help with clean-up. Adam, Sadie and I really enjoyed visiting with all of you. Pictures from the hoe-down will be on our blog soon and you can see them and share them on our photo sharing website: http://blueheronfarmvt.shutterfly.com.
In this week's share there are some white bulbs with greens attached - these are Hakerui Turnips - they are a sweet salad turnip that should be eaten raw, chopped in a salad or lightly sauteed - but our handsdown way to eat them is raw - Sadie loves them!
You can also freeze the Kale, Onions, Red Peppers - just chop them and put them in freezer bags - no need to blanch them. We hope you have a great week -Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric and Emily
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information.
WHAT’S IN THE SHARE THIS WEEK: CILANTRO OR PARSLEY, ONIONS, HAKERUI SWEET SALAD TURNIPS, HOT PEPPERS, SWEET RED PEPPERS, LETTUCE MIX, MUSTARD GREENS, ARUGULA, RED RUSSIAN KALE, EGGPLANT, WINTER SQUASH, PIE PUMPKIN, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
RECIPES
Following recipes are from: www.twosmallfarms.com
Tagliolini con la Zucca -Pumpkin Pasta adapted from the Top One Hundred Pasta Sauces by Diane Seed
1 pound fresh pasta or less of dried (she calls for tagliolini, I used whole wheat thin spaghetti)
3# piece of pumpkin (or about 1 butternut squash? 1 sugarpie pumpkin? I used a whole mess of yummy puree I'd made from a butternut squash.)
4 Tablespoons butter (I used olive oil, butter would likely be divine here.)
1 leek (I used 2 leeks) well chopped
1 stick celery well chopped
chicken stock
S & P to taste
Grated Nutmeg to taste
2/3 cup heavy cream (I used whole milk)
1 cup grated parmesan cheese
Melt half the butter and add the chopped leek and celery. Peel the pumpkin (or butternut!) and remove seeds and any stringy fibers. (none in these puppies, don't worry.) Cut the pumpkin into thin slices. (or skip the peeling/cutting and roast and puree the whole thing like I did. see notes below for that option.) Add pumpkin in slices or as a puree to leek and celery and stir for a few minutes. Add a little stock and cover. Cook for about 20 minutes or until the pumpkin slices are cooked through. OR cook for a shorter while if using the puree. Add more stock from time to time if necessary to keep moist. Check the seasoning and add S & P and nutmeg to taste. Process in a food processor (I used my stick blender!). Return to the pan to keep warm. Cook the pasta according to directions, and avoid overcooking. Fresh pasta will only need a few minutes, so add the cream to the sauce as soon as you have thrown the pasta into the boiling water.
Drain the pasta and place in a heated dish. Stir in the freshly grated cheese and then the pumpkin sauce. Mix well, add the rest of the butter, and serve at once.
LAURA'S GLAZED PUMPKIN GINGER BARS Adapted from Recipes from a Kitchen Garden by Shepherd and Raboff
1 3/4 cup unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt 1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup butter, at room temperature
1 cup lightly packed dark brown sugar
1 egg
1 tsp. vanilla extract
1 cup cooked, pureed pumpkin
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger
GLAZE:
1 cup sifted confectioners' sugar
2 tsp. grated lemon zest
3 to 4 tbsp. lemon juice
Preheat oven to 350°F. Grease a 10x15-inch baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Set aside. In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until cake pulls away from sides of pan. Combine confectioners' sugar with lemon zest. Add lemon juice gradually to confectioners' sugar, adding just enough to give the proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving. Makes 4 dozen.
Simple Pumpkin Bread
2 cups mashed/pureed pumpkin or winter squash
Mix and make a well in the center:
3 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups sugar
Add to the center along with the pumpkin and stir just until all is mixed in:
1 cup oil
4 eggs
2/3 cup water
Then if you like:chocolate chips, optional
Pour into 1 large and 2 small oiled bread pans (or muffin tins). Bake at 350 for one hour. (Or less for muffins.)
SEPTEMBER 27, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 16: Hello Everyone, holy busy week. When fall comes things are supposed to be wind down...I feel like all we did this week is run from one project to another from morning to night. We are especially thankful to our interns for sticking with us over these last few hectic weeks and thanks to Nana for hanging out with Sadie while this mama ran around the farm after all the projects we had to get done. This week we had our last markets in Islands for the season, 3 days of chicken processing, CSA pickups on Monday and Thursday, harvesting, working on the hoophouse, and the hoe-down. We are in the home stretch but that homestretch seems to be about a month long - but thats okay. Next week is LAST pickup - we will have plenty of veggies for you including storage crops like winter squash and potatoes. Today we were grateful for the help of Eric, Gail, Fiona and Ben to getting everything picked for all of you today. We harvested all of the winter squash and it fills the back of our 8 ft truck bed - I am purely guessing now but I think it is between 1000 and 2000lbs of winter squash. Yesterday, Sophie, Eric, Eireann, and Todd harvest 247 pie pumpkins from the field (in between driving the 38 ground posts for the hoophouse). All of which will be curing in the greenhouse for the next week or so.
The hoe-down was a lot of fun - with pyo jack o'lantern pumpkins, impromptu Sadie singing along with some friends playing music, a long hay wagon ride with families and the food was de-li-cious! Thanks to all who came out - it was a bit brisk but it was fun. Thanks for the extra hands with raising of the bows and help with clean-up. Adam, Sadie and I really enjoyed visiting with all of you. Pictures from the hoe-down will be on our blog soon and you can see them and share them on our photo sharing website: http://blueheronfarmvt.shutterfly.com.
In this week's share there are some white bulbs with greens attached - these are Hakerui Turnips - they are a sweet salad turnip that should be eaten raw, chopped in a salad or lightly sauteed - but our handsdown way to eat them is raw - Sadie loves them!
You can also freeze the Kale, Onions, Red Peppers - just chop them and put them in freezer bags - no need to blanch them. We hope you have a great week -Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric and Emily
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information.
WHAT’S IN THE SHARE THIS WEEK: CILANTRO OR PARSLEY, ONIONS, HAKERUI SWEET SALAD TURNIPS, HOT PEPPERS, SWEET RED PEPPERS, LETTUCE MIX, MUSTARD GREENS, ARUGULA, RED RUSSIAN KALE, EGGPLANT, WINTER SQUASH, PIE PUMPKIN, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
RECIPES
Following recipes are from: www.twosmallfarms.com
Tagliolini con la Zucca -Pumpkin Pasta adapted from the Top One Hundred Pasta Sauces by Diane Seed
1 pound fresh pasta or less of dried (she calls for tagliolini, I used whole wheat thin spaghetti)
3# piece of pumpkin (or about 1 butternut squash? 1 sugarpie pumpkin? I used a whole mess of yummy puree I'd made from a butternut squash.)
4 Tablespoons butter (I used olive oil, butter would likely be divine here.)
1 leek (I used 2 leeks) well chopped
1 stick celery well chopped
chicken stock
S & P to taste
Grated Nutmeg to taste
2/3 cup heavy cream (I used whole milk)
1 cup grated parmesan cheese
Melt half the butter and add the chopped leek and celery. Peel the pumpkin (or butternut!) and remove seeds and any stringy fibers. (none in these puppies, don't worry.) Cut the pumpkin into thin slices. (or skip the peeling/cutting and roast and puree the whole thing like I did. see notes below for that option.) Add pumpkin in slices or as a puree to leek and celery and stir for a few minutes. Add a little stock and cover. Cook for about 20 minutes or until the pumpkin slices are cooked through. OR cook for a shorter while if using the puree. Add more stock from time to time if necessary to keep moist. Check the seasoning and add S & P and nutmeg to taste. Process in a food processor (I used my stick blender!). Return to the pan to keep warm. Cook the pasta according to directions, and avoid overcooking. Fresh pasta will only need a few minutes, so add the cream to the sauce as soon as you have thrown the pasta into the boiling water.
Drain the pasta and place in a heated dish. Stir in the freshly grated cheese and then the pumpkin sauce. Mix well, add the rest of the butter, and serve at once.
LAURA'S GLAZED PUMPKIN GINGER BARS Adapted from Recipes from a Kitchen Garden by Shepherd and Raboff
1 3/4 cup unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt 1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup butter, at room temperature
1 cup lightly packed dark brown sugar
1 egg
1 tsp. vanilla extract
1 cup cooked, pureed pumpkin
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger
GLAZE:
1 cup sifted confectioners' sugar
2 tsp. grated lemon zest
3 to 4 tbsp. lemon juice
Preheat oven to 350°F. Grease a 10x15-inch baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Set aside. In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until cake pulls away from sides of pan. Combine confectioners' sugar with lemon zest. Add lemon juice gradually to confectioners' sugar, adding just enough to give the proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving. Makes 4 dozen.
Simple Pumpkin Bread
2 cups mashed/pureed pumpkin or winter squash
Mix and make a well in the center:
3 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups sugar
Add to the center along with the pumpkin and stir just until all is mixed in:
1 cup oil
4 eggs
2/3 cup water
Then if you like:chocolate chips, optional
Pour into 1 large and 2 small oiled bread pans (or muffin tins). Bake at 350 for one hour. (Or less for muffins.)
Monday, September 20, 2010
Journal Post for the week of September 20, 2010
VOLUME V, JOURNAL XV
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
***ANNUAL BLUE HERON FARM HOE-DOWN is THIS SUNDAY, SEPTEMBER 26, 2010 starting at 3:00 pm. We will have hayrides touring the farm including the sheep, Potluck food and music (please bring a dish and instrument to share), bon fire, warm cider, visiting with neighbors and friends, and more... We'll supply dishes, glasses, utensils and some yummy food too and some of the entertainment. We will have some kid things to do to - like pumpkin decorating, little fall crafts, riding on all the ride on toys, chickens and sheep to see...Last year's event was well attended even though it was over 90 degrees out. We thought we would have it a little later into September - Last year we had guitars, accordion, harmonica, banjo, drums...any instruments are welcome - bring family and friends - everyone is invited :) If you could or remember drop us a quick email or call so we know how many to expect, 372-3420 or harmonyvt@yahoo.com.*****
P.S. IF ANYONE WANTS TO COME EARLY AND HELP WITH BUILDING THE NEW HOOPHOUSE - GIVE US A CALL -
Week 15: Hello Everyone, I think this is going to be a quick note today because it is Emily, Sadie and I running the show today. We are grateful that Fiona and Ben came out to help out this morning - cutting lots of luscious greens for the share today. I think this is the last week for watermelons, next week we will turn into winter squash and maybe some pie pumpkins:) We have never had watermelons this late in September. This week will probably be the last of the Basil due to the cool temps tonight. The tomatoes are slowing down and but the hoophouse ones keep on going - while we were washing greens this morning - Emily and I heard two of the crash to the ground - they are getting pretty heavy - towering over 10 feet. Many of the Rose tomatoes are over 1.5 lbs each! The storage potatoes are sizing up and the fall green beans are flowering with picking starting next week we hope. We have had a few cool days and tonight it is supposed to get cool - not frost but very close - lucky for us we have the lake as an insulator until the lake gets cooler. The lake allows to grow for a longer period in the fall. With this cooler weather, everything starts slowing down a bit - the tomatoes take longer to ripen, beans take longer to get big, lettuce mix stays nice in the field longer, hot weather plants start dying off due to the cold or virus fthat they catch from the prolonged wetness of dew on those cold, dewy mornings The winter squash is looking beautiful - we will have acorn, delicata and butternut. We will also have New England Pie Pumpkins and hopefully some large pumpkins for families who would like one.
We are processing our pastured raised, 100% certifed organic heritage chickens this week on Thursday and Friday. If you would like to see the process or want to help out - give us a call.
We are 30 weeks along now - 10 or so weeks to go and we get to meet "little baby." Baby is very active and making her/his presence known with an even more pronounced belly on this mama. Sadie is so sweet with taking care of her mama - making sure I drink my water, have enough to eat because "mama you are eating for you and little baby", sharing her reading with baby, making sure she shares her nursing with little baby, making sure little baby will have her clothes that have gotten too small and much more. Sadie is a great big sister and very patient with this mama who has millions of things to do these days. Sadie and I are working on her fall sweater right now - it is yarn from our sheep that we had spun at Green Mountain Spinnery - it is like an oatmeal color - our white and brown mixed together. I figured I would knit her sweater first then little baby's. Sadie likes that idea and is making sure I save some yarn for the baby.
Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric and Emily
***LAST CALL****CERTIFIED ORGANIC TRULY PASTURE-RANGED CAGE FREE CHICKENS FOR MEAT FOR SALE
We will have Certified Organic Pasture raised French Heritage Chickens for sale. They will be ready September 23. We are taking order now and expect to sell out quickly. They will be between 3.5lbs -6lbs each. We are taking deposits of $50. They will be $6.00lb and you can get them fresh or frozen - after September 25th they will all be frozen.
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information.
WHAT’S IN THE SHARE THIS WEEK: SLICING HEIRLOOM TOMATOES, SWEET RED PEPPERS, LETTUCE MIX, SPICY MESCULIN MIX, PEPPERY ARUGULA, BABY RED RUSSIAN KALE, TOMATILLOS, BASIL, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, WATERMELON
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
QUAKER ROAD RASPBERRIES ARE BACK! - A NOTE FROM MEG
Good greetings to some of our family and friends - Our fall raspberries are "in"! They are magnificent, quite large and firm in structure, and sweet and delicious. This year we have expanded our operation to include Pick Your Own, in addition to our picking and selling for the two local farmers' markets. If you have any interest in picking, and would like to know if the berries are ready to be picked (they do not like to be wet when picked), then please call us at either 343-5497 or 343-5975. Please come and pick, or tell your friends about our berries. $3.50 a pint for the PYO berries.
RECIPES
How to store fresh arugula: in a plastic bag in the fridge. Try to use within 5 days. This is an herb, vegetable or salad green, depending on the recipe. Try it torn up as a salad on it's own with chopped apples & blue cheese, or just add to a lettuce salad for a zip. A wonderful salad is made with spicy arugula, shredded radiccio, a few seeded and sliced cucumbers and a simple vinaigrette. Or as a lettuce-replacement on a sandwich. It can also replace spinach in many cooked spinach recipes. (How about that famous American appetizer: spinach dip?) (from twosmallfarms.com)
Pasta with Arugula and Goat Cheese Sauce from A Complete Menu Cookbook for All
a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish
Before preparing sauce, fill a large casserole with water, and bring the water to a boil. Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately. Serves 4.
ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks... 3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
ARUGULA SALAD The Victory Garden Cookbook, Marian Morash .Wash and dry the arugula. Chop garlic and toss with arugula. Use a good strong green olive oil and red wine vinegar. Dress with oil, a bit of vinegar, and season with salt and pepper.
ARUGULA AND TOMATO SALAD from Debbie's kitchen Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve.
PUTTANESCA WITH ARUGULA www.twosmallfarms.com
1-2 onions, chopped
2 tablespoons olive oil
1-2 tablespoons basil, roughly chopped
2-3 cloves garlic, chopped
pinch hot red pepper flakes
S & P to taste
2-3 anchovies, rinsed
1/2 cup chopped kalamata olives (many stores now sell them already pitted) at least 2 32 ounce cans chopped tomatoes
1 8 oz can tomato sauce
grated or crumbled parmesan-type cheese
1/3 tightly packed cup wild arugula (wall rocket), or young arugula, mesclun, or tender curly endive leaves, chopped Hot cooked noodles (orichette or other)
Cook the onions in a large pot with the oil until transluscent. Add the garlic, anchovies, and red pepper flakes and cook for another 20 seconds or so. Add the tomatoes and sauce and cook for 15-20 minutes on medium low, stirring once in while. (now would be a good time to cook up the pasta!) Add the basil, S & P, and olives and cook for another few minutes while you set the table and perhaps throw together a salad. Add the wild arugula just before serving and pass the cheese for eaters to add or not as they choose.
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
***ANNUAL BLUE HERON FARM HOE-DOWN is THIS SUNDAY, SEPTEMBER 26, 2010 starting at 3:00 pm. We will have hayrides touring the farm including the sheep, Potluck food and music (please bring a dish and instrument to share), bon fire, warm cider, visiting with neighbors and friends, and more... We'll supply dishes, glasses, utensils and some yummy food too and some of the entertainment. We will have some kid things to do to - like pumpkin decorating, little fall crafts, riding on all the ride on toys, chickens and sheep to see...Last year's event was well attended even though it was over 90 degrees out. We thought we would have it a little later into September - Last year we had guitars, accordion, harmonica, banjo, drums...any instruments are welcome - bring family and friends - everyone is invited :) If you could or remember drop us a quick email or call so we know how many to expect, 372-3420 or harmonyvt@yahoo.com.*****
P.S. IF ANYONE WANTS TO COME EARLY AND HELP WITH BUILDING THE NEW HOOPHOUSE - GIVE US A CALL -
Week 15: Hello Everyone, I think this is going to be a quick note today because it is Emily, Sadie and I running the show today. We are grateful that Fiona and Ben came out to help out this morning - cutting lots of luscious greens for the share today. I think this is the last week for watermelons, next week we will turn into winter squash and maybe some pie pumpkins:) We have never had watermelons this late in September. This week will probably be the last of the Basil due to the cool temps tonight. The tomatoes are slowing down and but the hoophouse ones keep on going - while we were washing greens this morning - Emily and I heard two of the crash to the ground - they are getting pretty heavy - towering over 10 feet. Many of the Rose tomatoes are over 1.5 lbs each! The storage potatoes are sizing up and the fall green beans are flowering with picking starting next week we hope. We have had a few cool days and tonight it is supposed to get cool - not frost but very close - lucky for us we have the lake as an insulator until the lake gets cooler. The lake allows to grow for a longer period in the fall. With this cooler weather, everything starts slowing down a bit - the tomatoes take longer to ripen, beans take longer to get big, lettuce mix stays nice in the field longer, hot weather plants start dying off due to the cold or virus fthat they catch from the prolonged wetness of dew on those cold, dewy mornings The winter squash is looking beautiful - we will have acorn, delicata and butternut. We will also have New England Pie Pumpkins and hopefully some large pumpkins for families who would like one.
We are processing our pastured raised, 100% certifed organic heritage chickens this week on Thursday and Friday. If you would like to see the process or want to help out - give us a call.
We are 30 weeks along now - 10 or so weeks to go and we get to meet "little baby." Baby is very active and making her/his presence known with an even more pronounced belly on this mama. Sadie is so sweet with taking care of her mama - making sure I drink my water, have enough to eat because "mama you are eating for you and little baby", sharing her reading with baby, making sure she shares her nursing with little baby, making sure little baby will have her clothes that have gotten too small and much more. Sadie is a great big sister and very patient with this mama who has millions of things to do these days. Sadie and I are working on her fall sweater right now - it is yarn from our sheep that we had spun at Green Mountain Spinnery - it is like an oatmeal color - our white and brown mixed together. I figured I would knit her sweater first then little baby's. Sadie likes that idea and is making sure I save some yarn for the baby.
Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric and Emily
***LAST CALL****CERTIFIED ORGANIC TRULY PASTURE-RANGED CAGE FREE CHICKENS FOR MEAT FOR SALE
We will have Certified Organic Pasture raised French Heritage Chickens for sale. They will be ready September 23. We are taking order now and expect to sell out quickly. They will be between 3.5lbs -6lbs each. We are taking deposits of $50. They will be $6.00lb and you can get them fresh or frozen - after September 25th they will all be frozen.
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information.
WHAT’S IN THE SHARE THIS WEEK: SLICING HEIRLOOM TOMATOES, SWEET RED PEPPERS, LETTUCE MIX, SPICY MESCULIN MIX, PEPPERY ARUGULA, BABY RED RUSSIAN KALE, TOMATILLOS, BASIL, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, WATERMELON
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
QUAKER ROAD RASPBERRIES ARE BACK! - A NOTE FROM MEG
Good greetings to some of our family and friends - Our fall raspberries are "in"! They are magnificent, quite large and firm in structure, and sweet and delicious. This year we have expanded our operation to include Pick Your Own, in addition to our picking and selling for the two local farmers' markets. If you have any interest in picking, and would like to know if the berries are ready to be picked (they do not like to be wet when picked), then please call us at either 343-5497 or 343-5975. Please come and pick, or tell your friends about our berries. $3.50 a pint for the PYO berries.
RECIPES
How to store fresh arugula: in a plastic bag in the fridge. Try to use within 5 days. This is an herb, vegetable or salad green, depending on the recipe. Try it torn up as a salad on it's own with chopped apples & blue cheese, or just add to a lettuce salad for a zip. A wonderful salad is made with spicy arugula, shredded radiccio, a few seeded and sliced cucumbers and a simple vinaigrette. Or as a lettuce-replacement on a sandwich. It can also replace spinach in many cooked spinach recipes. (How about that famous American appetizer: spinach dip?) (from twosmallfarms.com)
Pasta with Arugula and Goat Cheese Sauce from A Complete Menu Cookbook for All
a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish
Before preparing sauce, fill a large casserole with water, and bring the water to a boil. Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately. Serves 4.
ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks... 3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
ARUGULA SALAD The Victory Garden Cookbook, Marian Morash .Wash and dry the arugula. Chop garlic and toss with arugula. Use a good strong green olive oil and red wine vinegar. Dress with oil, a bit of vinegar, and season with salt and pepper.
ARUGULA AND TOMATO SALAD from Debbie's kitchen Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve.
PUTTANESCA WITH ARUGULA www.twosmallfarms.com
1-2 onions, chopped
2 tablespoons olive oil
1-2 tablespoons basil, roughly chopped
2-3 cloves garlic, chopped
pinch hot red pepper flakes
S & P to taste
2-3 anchovies, rinsed
1/2 cup chopped kalamata olives (many stores now sell them already pitted) at least 2 32 ounce cans chopped tomatoes
1 8 oz can tomato sauce
grated or crumbled parmesan-type cheese
1/3 tightly packed cup wild arugula (wall rocket), or young arugula, mesclun, or tender curly endive leaves, chopped Hot cooked noodles (orichette or other)
Cook the onions in a large pot with the oil until transluscent. Add the garlic, anchovies, and red pepper flakes and cook for another 20 seconds or so. Add the tomatoes and sauce and cook for 15-20 minutes on medium low, stirring once in while. (now would be a good time to cook up the pasta!) Add the basil, S & P, and olives and cook for another few minutes while you set the table and perhaps throw together a salad. Add the wild arugula just before serving and pass the cheese for eaters to add or not as they choose.
Monday, September 13, 2010
Journal Post for the week of September 13, 2010
VOLUME V, JOURNAL XIV
SEPTEMBER 13, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 14: Hello Everyone, As I type this, Sadie is napping, it is raining, the sheep just got out, folks are picking for pickup today in the rain, the chickens are laying eggs, we have loads of tomatoes, peppers and tomatillos to preserve, Adam is back at work at VAL, and things are still growing at the farm. With all the things that we are balancing and juggling we are forever grateful for the community that helps make all that we grow - grow. It takes a farm to feed a village and it takes a village to grow a farm. The past couple of weeks have been stressful and we have received unbelievable help and support and we are thankful.
We are thankful for this rain,
thankful for our crew who know what to do and can finish picking while I bring Sadie back home to nap to
prevent meltdown,
thankful for our new account at City Market to sell our certified organic eggs,
thankful for the beautiful weeded Red Russian Kale,
thankful that the crew knows how to get the sheep back in their fence and move them to new pasture independently, thankful to the wonderful CSA working members who come out and help in the rain to pick and weed - your help is priceless,
thankful for nana who came to visit this weekend, rolled up her sleeves to help us on the farm/home,
thankful for the lovely dinner out with nana, Auntie Susan, our family to a lovely dinner in Burlington - a special treat,
thankful for pre-natal yoga and Sadie yoga,
thankful for having pumpkins and watermelons in our stand at the same time,
thankful to neighbors who stop and help brainstorm, fix fence, unload hay, lend an ear,
thankful for the crates of tomatoes in our barn that our sorted by ripeness,
thankful to know exactly how many eggs the chickens are laying everyday,
thankful for generosity and support of our "family/neighbors" here on Quaker Road.
This week we say goodbye to Joe, one of our interns. He is heading back to Dartmouth in New Hampshire on Thursday. We will miss his good humor, hard work ethic, cooking, sorting of the tomatoes, the compassionate care of Pippin our Angora bunny, the great care of taking care of the colored rangers - the meat birds, the building projects - the list could go on. Oh and his latest, canning and preserving a few cases of farm veggies - including ground cherry jam - for him and Emily to have this winter. We wish him luck in his endeavors.
Oh and one more thing, the ANNUAL BLUE HERON FARM HOE-DOWN is SUNDAY, SEPTEMBER 26, 2010 starting at 3:00 pm. We will have hayrides touring the farm including the sheep, Potluck food and music (please bring a dish and instrument to share), bon fire, warm cider, visiting with neighbors and friends, and more... We'll supply dishes, glasses, utensils and some yummy food too and some of the entertainment. We will have some kid things to do to - like pumpkin decorating, little fall crafts, riding on all the ride on toys, chickens and sheep to see...Last year's event was well attended even though it was over 90 degrees out. We thought we would have it a little later into September - Last year we had guitars, accordion, harmonica, banjo, drums...any instruments are welcome - bring family and friends - everyone is invited :) More info coming soon.
Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric, Emily, and Joe
CERTIFIED ORGANIC TRULY PASTURE-RANGED CAGE FREE CHICKENS FOR MEAT FOR SALE
We will have Certified Organic Pasture raised French Heritage Chickens for sale. They will be ready September 23. We are taking order now and expect to sell out quickly. They will be between 3.5lbs -6lbs each. We are taking deposits of $50. They will be $6.00lb and you can get them fresh or frozen - after September 25th they will all be frozen.
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. If you are interested please let us know - we will have order forms soon. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate.
WHAT’S IN THE SHARE THIS WEEK: SLICING HEIRLOOM TOMATOES, SWEET RED PEPPERS, SPICY MESCULIN MIX, PEPPERY ARUGULA, RED RUSSIAN KALE, JALAPENOS, TOMATILLOS OR EGGPLANT, BASIL, GROUND CHERRIES, SUNGOLD CHERRY TOMATOES, WATERMELON
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
QUAKER ROAD RASPBERRIES ARE BACK! - A NOTE FROM MEG
Good greetings to some of our family and friends - Our fall raspberries are "in"! They are magnificent, quite large and firm in structure, and sweet and delicious. This year we have expanded our operation to include Pick Your Own, in addition to our picking and selling for the two local farmers' markets. If you have any interest in picking, and would like to know if the berries are ready to be picked (they do not like to be wet when picked), then please call us at either 343-5497 or 343-5975. Please come and pick, or tell your friends about our berries. $3.50 a pint for the PYO berries.
RECIPES
SIMPLE SALAD - BHF DINNER TABLE
Mix arugula and mesculin together. Make some Maple Balsamic Vinegarette (maple syrup, olive oil, balsamic vinegar and shake - voila). Sprinkle some goat cheese, walnuts and dried cranberries - YUM! We have been eating this lunch and dinner. Easy peasy.
BEAN AND KALE SOUP
Soup: A Way of Life by Barbara Kafka
1 bunch kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned
beans
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving
In a medium saucepan, cook the kale with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the kale, reserving any liquid that remains. Coarsely chop the kale. Very finely chop anchovies together with the rosemary. In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the kale and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes. Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
Pass Parmesan cheese at the table. Makes about 5 cups (1.25 liters); 4 first-course servings.
RICE WITH KALE AND TOMATOES Gourmet 1990
1/2 cup long-grain unconverted rice
1 small garlic clove, minced
1 tablespoon olive oil
1lb tomatoes, drained, seeded, and chopped
2 cups finely chopped rinsed kale leaves
In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale
is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste.
FRESH TOMATO AND CORIANDER SOUP GOURMET | JUNE 1991
Makes about 4 1/2 cups, serving 4
2 pounds tomatoes, quartered
1/2 cup tomato juice1 drained pickled jalapeño pepper, seeded (wear rubber gloves), or to taste
1/2 teaspoon sugar
2 tablespoons fresh orange juice
3 tablespoons minced fresh coriander (cilantro)
sour cream as an accompaniment if desired
In a blender blend the tomato juice, the jalapeño pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream. Read More http://www.epicurious.com/recipes/food/views/Fresh-Tomato-and-Coriander-Soup-12177#ixzz0zQjupOwC
SEPTEMBER 13, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 14: Hello Everyone, As I type this, Sadie is napping, it is raining, the sheep just got out, folks are picking for pickup today in the rain, the chickens are laying eggs, we have loads of tomatoes, peppers and tomatillos to preserve, Adam is back at work at VAL, and things are still growing at the farm. With all the things that we are balancing and juggling we are forever grateful for the community that helps make all that we grow - grow. It takes a farm to feed a village and it takes a village to grow a farm. The past couple of weeks have been stressful and we have received unbelievable help and support and we are thankful.
We are thankful for this rain,
thankful for our crew who know what to do and can finish picking while I bring Sadie back home to nap to
prevent meltdown,
thankful for our new account at City Market to sell our certified organic eggs,
thankful for the beautiful weeded Red Russian Kale,
thankful that the crew knows how to get the sheep back in their fence and move them to new pasture independently, thankful to the wonderful CSA working members who come out and help in the rain to pick and weed - your help is priceless,
thankful for nana who came to visit this weekend, rolled up her sleeves to help us on the farm/home,
thankful for the lovely dinner out with nana, Auntie Susan, our family to a lovely dinner in Burlington - a special treat,
thankful for pre-natal yoga and Sadie yoga,
thankful for having pumpkins and watermelons in our stand at the same time,
thankful to neighbors who stop and help brainstorm, fix fence, unload hay, lend an ear,
thankful for the crates of tomatoes in our barn that our sorted by ripeness,
thankful to know exactly how many eggs the chickens are laying everyday,
thankful for generosity and support of our "family/neighbors" here on Quaker Road.
This week we say goodbye to Joe, one of our interns. He is heading back to Dartmouth in New Hampshire on Thursday. We will miss his good humor, hard work ethic, cooking, sorting of the tomatoes, the compassionate care of Pippin our Angora bunny, the great care of taking care of the colored rangers - the meat birds, the building projects - the list could go on. Oh and his latest, canning and preserving a few cases of farm veggies - including ground cherry jam - for him and Emily to have this winter. We wish him luck in his endeavors.
Oh and one more thing, the ANNUAL BLUE HERON FARM HOE-DOWN is SUNDAY, SEPTEMBER 26, 2010 starting at 3:00 pm. We will have hayrides touring the farm including the sheep, Potluck food and music (please bring a dish and instrument to share), bon fire, warm cider, visiting with neighbors and friends, and more... We'll supply dishes, glasses, utensils and some yummy food too and some of the entertainment. We will have some kid things to do to - like pumpkin decorating, little fall crafts, riding on all the ride on toys, chickens and sheep to see...Last year's event was well attended even though it was over 90 degrees out. We thought we would have it a little later into September - Last year we had guitars, accordion, harmonica, banjo, drums...any instruments are welcome - bring family and friends - everyone is invited :) More info coming soon.
Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric, Emily, and Joe
CERTIFIED ORGANIC TRULY PASTURE-RANGED CAGE FREE CHICKENS FOR MEAT FOR SALE
We will have Certified Organic Pasture raised French Heritage Chickens for sale. They will be ready September 23. We are taking order now and expect to sell out quickly. They will be between 3.5lbs -6lbs each. We are taking deposits of $50. They will be $6.00lb and you can get them fresh or frozen - after September 25th they will all be frozen.
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. If you are interested please let us know - we will have order forms soon. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate.
WHAT’S IN THE SHARE THIS WEEK: SLICING HEIRLOOM TOMATOES, SWEET RED PEPPERS, SPICY MESCULIN MIX, PEPPERY ARUGULA, RED RUSSIAN KALE, JALAPENOS, TOMATILLOS OR EGGPLANT, BASIL, GROUND CHERRIES, SUNGOLD CHERRY TOMATOES, WATERMELON
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
QUAKER ROAD RASPBERRIES ARE BACK! - A NOTE FROM MEG
Good greetings to some of our family and friends - Our fall raspberries are "in"! They are magnificent, quite large and firm in structure, and sweet and delicious. This year we have expanded our operation to include Pick Your Own, in addition to our picking and selling for the two local farmers' markets. If you have any interest in picking, and would like to know if the berries are ready to be picked (they do not like to be wet when picked), then please call us at either 343-5497 or 343-5975. Please come and pick, or tell your friends about our berries. $3.50 a pint for the PYO berries.
RECIPES
SIMPLE SALAD - BHF DINNER TABLE
Mix arugula and mesculin together. Make some Maple Balsamic Vinegarette (maple syrup, olive oil, balsamic vinegar and shake - voila). Sprinkle some goat cheese, walnuts and dried cranberries - YUM! We have been eating this lunch and dinner. Easy peasy.
BEAN AND KALE SOUP
Soup: A Way of Life by Barbara Kafka
1 bunch kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned
beans
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving
In a medium saucepan, cook the kale with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the kale, reserving any liquid that remains. Coarsely chop the kale. Very finely chop anchovies together with the rosemary. In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the kale and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes. Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
Pass Parmesan cheese at the table. Makes about 5 cups (1.25 liters); 4 first-course servings.
RICE WITH KALE AND TOMATOES Gourmet 1990
1/2 cup long-grain unconverted rice
1 small garlic clove, minced
1 tablespoon olive oil
1lb tomatoes, drained, seeded, and chopped
2 cups finely chopped rinsed kale leaves
In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale
is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste.
FRESH TOMATO AND CORIANDER SOUP GOURMET | JUNE 1991
Makes about 4 1/2 cups, serving 4
2 pounds tomatoes, quartered
1/2 cup tomato juice1 drained pickled jalapeño pepper, seeded (wear rubber gloves), or to taste
1/2 teaspoon sugar
2 tablespoons fresh orange juice
3 tablespoons minced fresh coriander (cilantro)
sour cream as an accompaniment if desired
In a blender blend the tomato juice, the jalapeño pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream. Read More http://www.epicurious.com/recipes/food/views/Fresh-Tomato-and-Coriander-Soup-12177#ixzz0zQjupOwC
Monday, September 6, 2010
Journal Post for the week of September 6, 2010
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Hello Everyone, Happy Labor Day! We hope you are enjoying some time off this week from school, work, or just a small piece fo time to relax and bask in this crisp cool air - bringing fall in. This cooler weather is a nice break for us and the crops - now we just need a little rain:) The heat did well by the watermelons and the nightshade family crops...we watered the lettuce and planted more seeds down for more fall greens and crops. We did loads of watering last week and have been working on canning lots of tomatoes and pickles. We have been having a little skunk attack for a few nights in arow with our pastured heritage birds - well we think it is a skunk could be a raccoon. I will spare the gory details. But they only take one at a time. With the help our neighbor Todd, we were able to sure up their fencing and put some very powerful "light up your pants" kind of electric around the birds - so far - two nights in a row - nothing is missing. We are hoping to start working on the hoophouse this week. Adam starts teaching at CCV this week on thursday afternoons. Fall is coming or is it here?
We are excited to see most of you at the PYO today - enjoy the hay wagon rides - Sadie loves them:) Since there hasn't been much room for recipes lately I figured I would give you a bunch - especially around ground cherries and eggplant:) Oh and we are hoping to have a Hoe Down at the end of this month - stay tuned for more details next week or via email.
We are also still accepting monetary donations for a little season extension for the Round Barn - to give them another week or two of veggies. Just let us know..Hope you enjoy your transition into September.. Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric, Emily, and Joe
CERTIFIED ORGANIC TRULY PASTURE-RANGED CAGE FREE CHICKENS FOR MEAT FOR SALE AND ORGANIC BEEF
We will have Certified Organic Pasture raised French Heritage Chickens for sale. They will be ready September 23. We are taking order now and expect to sell out quickly. They will be between 3.5lbs -6lbs each. We are taking deposits of $50. They will be $6.00lb and you can get them fresh or frozen - after September 25th they will all be frozen. Also, Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. If you are interested please let us know - we will have order forms soon. We will also have more info on grassfed certified organic beef shares available from Maplewood Organics in Highgate next week.
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, SLICING HEIRLOOM TOMATOES, ROMA TOMATOES, JALAPENOS, GREEN AND RED LETTUCE, TOMATILLOS, BASIL, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, ITALIAN AND ORIENTAL EGGPLANT, WATERMELON!
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
QUAKER ROAD RASPBERRIES ARE BACK! - A NOTE FROM MEG
Good greetings to some of our family and friends - Our fall raspberries are "in"! They are magnificent, quite large and firm in structure, and sweet and delicious. This year we have expanded our operation to include Pick Your Own, in addition to our picking and selling for the two local farmer's markets. If you have any interest in picking, and would like to know if the berries are ready to be picked (they do not like to be wet when picked), then please call us at either 343-5497 or 343-5975. Please come and pick, or tell your friends about our berries. $3.50 a pint for the PYO berries.
RECIPES
About the Ground Cherry description and recipes from - www.harmonyvalleyfarm.com
Ground Cherries remind me of those glowing orange Chinese lanterns that appear in dried flower arrangements around Halloween. They are in the same family but ground cherries have a secret within-a small, sweet, fruit that is a revelation to the taste buds. Other members in the nightshade family ( ), include tomatillos and Cape gooseberries as well as the more familiar tomatoes, eggplant and peppers. The 3000 members of this family are distributed worldwide but originated and continue to be concentrated in tropical America. Ground cherries, tomatillos, and Cape gooseberries all share the genus ‘physalis’ which means bladder in Greek and accounts for the dried calyx that protects the fruit. There are over 100 species in this genus and several grow wild in the United States. American Indians used a relative of the ground cherry to make sauces.Today, tomatillos have reached new levels of popularity due to the increased interest in authentic Mexican cuisine. However, ground cherries are still very rare. This is unfortunate because they are fairly easy to grow and one plant can produceup to 300 fruits! They can bestored in a well-ventilated place with their calyx attached for up to 6 months with good results. With their calyx removed, they freeze well for year-round use. Ground cherries are also very versatile in the kitchen because they can be used in savory as well as sweet applications. Ground cherries can be included in fruit salads, quick bread or muffin recipes, dipped in chocolatefondue, dried like raisins, made into salsa verde, or simply used as a garnish for a plate of summer heirloom tomatoes. Just pull back the calyx and use it as a handle to pop the berry in your mouth!
How to store Ground Cherries
The papery calyx must be removed before use. If you find the berries inside to be a bit on the green side, leave in shallow container, uncovered for 1 - 5 days, in warm, dry place, to ripen. They can be stored in a well-ventilated, cool place with their calyx attached for up to 6 months with good results. With their calyx removed, they can be stored refrigerated for weeks. They freeze well for year-round use. To freeze, remove husk, rinse,
pat dry and freeze on cookie sheet in 1 layer. When frozen, loosen and store in ziplock, freezer weight bag. Frozen ground cherries can be used like fresh in any cooked application. Ground cherries can be dried.
Halve and place individually on drying rack until dry but not brittle. Store in air-tight container for up to 3 months.
GROUND CHERRY GAZPACHO
1 ½ c. husked ground cherries (about 3 pints)
enough water to cover
1 small white onion (cippolinis would work)
2 medium cucumbers
¾ tsp. green peppercorns
1 small bunch of cilantro, stems removed
¼ c. basil leaves, lightly packed
2 tbsp. lime juice
1 tsp. salt
small red cherry tomatoes, halved for garnish
Place the cleaned ground cherries in a sauce pan. Cover with water and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Cool ground cherries. Peel and quarter the onion. Peel, seed and chunk the cucumbers. Combine onion, cucumber, green peppercorns, cilantro and basil in a blender or food processor. Puree until almost smooth. Add ground cherries with their liquid and the lime juice and salt. Puree. Chill until ready to serve. Adjust seasonings and garnish with tiny basil leaves and halved cherry tomatoes.
ALMOND AND GROUND CHERRY TORTE
2/3 c. unsalted butter
¾ c. granulated sugar
1 c. almonds, ground
1 c. flour
1 ½ tsp. baking powder
½ tsp. salt
1 egg
1 tsp. ground cinnamon
1 pint ground cherries
Sift flour baking powder, cinnamon and salt. Cream butter and sugar until light and fluffy. Beat in the egg. Stir in the almonds and flour. The dough will be stiff. Spread half the batter into a greased and floured eight inch cake pan.
Cover with the fruit and dot with remaining dough, almost covering fruit. Bake for 45-50 minutes at 350 degrees. Serve dusted with powdered sugar.
Make an Eggplant Bruchetta - www.organicgardening.com
Slice eggplant in 1/2" slices, brush with olive oil and put in a 375 oven for about 20-30 minutes. In the meantime, mix up chopped tomatoes, chopped fresh basil leaves and combine with feta cheese. Top the eggplant with this mixture and return to the oven for another 15-20 minutes until the cheese has melted.
Eggplant with Baked Pasta - www.earthbox.com
1 cup ricotta cheese beaten with 1 egg
3 cups marinara sauce
1 large eggplant
2 Tbsp olive oil
1 lb penne or ziti
1/3 cup basil
¾ cup parmesan
8 oz mozzarella, coarsely grated
Wash eggplant, peel if desired and cut crosswise into ½” thick slices. Preheat oven to 375. Place eggplant on baking sheet in one layer, brush both sides with olive oil and roast for 8-10 minutes or until tender .Warm the ricotta / egg mixture. Cook pasta, drain and immediately stir in ricotta / egg mixture and all but ½ cup tomato sauce.Spread a third of the pasta in the bottom of an oiled baking dish. Cover with half of the eggplant, a third of the parmesan and half the mozzarella. Scatter basil leaves on top. Spoon on another layer of pasta, the rest of the eggplant, a third more parmesan and rest of mozzarella. Spread on the remaining pasta, drizzle the top with the reserved tomato sauce and the remaining parmesan. Bake 30-35 minutes or until pasta is tender and cheese is melted.
Hello Everyone, Happy Labor Day! We hope you are enjoying some time off this week from school, work, or just a small piece fo time to relax and bask in this crisp cool air - bringing fall in. This cooler weather is a nice break for us and the crops - now we just need a little rain:) The heat did well by the watermelons and the nightshade family crops...we watered the lettuce and planted more seeds down for more fall greens and crops. We did loads of watering last week and have been working on canning lots of tomatoes and pickles. We have been having a little skunk attack for a few nights in arow with our pastured heritage birds - well we think it is a skunk could be a raccoon. I will spare the gory details. But they only take one at a time. With the help our neighbor Todd, we were able to sure up their fencing and put some very powerful "light up your pants" kind of electric around the birds - so far - two nights in a row - nothing is missing. We are hoping to start working on the hoophouse this week. Adam starts teaching at CCV this week on thursday afternoons. Fall is coming or is it here?
We are excited to see most of you at the PYO today - enjoy the hay wagon rides - Sadie loves them:) Since there hasn't been much room for recipes lately I figured I would give you a bunch - especially around ground cherries and eggplant:) Oh and we are hoping to have a Hoe Down at the end of this month - stay tuned for more details next week or via email.
We are also still accepting monetary donations for a little season extension for the Round Barn - to give them another week or two of veggies. Just let us know..Hope you enjoy your transition into September.. Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric, Emily, and Joe
CERTIFIED ORGANIC TRULY PASTURE-RANGED CAGE FREE CHICKENS FOR MEAT FOR SALE AND ORGANIC BEEF
We will have Certified Organic Pasture raised French Heritage Chickens for sale. They will be ready September 23. We are taking order now and expect to sell out quickly. They will be between 3.5lbs -6lbs each. We are taking deposits of $50. They will be $6.00lb and you can get them fresh or frozen - after September 25th they will all be frozen. Also, Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. If you are interested please let us know - we will have order forms soon. We will also have more info on grassfed certified organic beef shares available from Maplewood Organics in Highgate next week.
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, SLICING HEIRLOOM TOMATOES, ROMA TOMATOES, JALAPENOS, GREEN AND RED LETTUCE, TOMATILLOS, BASIL, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, ITALIAN AND ORIENTAL EGGPLANT, WATERMELON!
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
QUAKER ROAD RASPBERRIES ARE BACK! - A NOTE FROM MEG
Good greetings to some of our family and friends - Our fall raspberries are "in"! They are magnificent, quite large and firm in structure, and sweet and delicious. This year we have expanded our operation to include Pick Your Own, in addition to our picking and selling for the two local farmer's markets. If you have any interest in picking, and would like to know if the berries are ready to be picked (they do not like to be wet when picked), then please call us at either 343-5497 or 343-5975. Please come and pick, or tell your friends about our berries. $3.50 a pint for the PYO berries.
RECIPES
About the Ground Cherry description and recipes from - www.harmonyvalleyfarm.com
Ground Cherries remind me of those glowing orange Chinese lanterns that appear in dried flower arrangements around Halloween. They are in the same family but ground cherries have a secret within-a small, sweet, fruit that is a revelation to the taste buds. Other members in the nightshade family ( ), include tomatillos and Cape gooseberries as well as the more familiar tomatoes, eggplant and peppers. The 3000 members of this family are distributed worldwide but originated and continue to be concentrated in tropical America. Ground cherries, tomatillos, and Cape gooseberries all share the genus ‘physalis’ which means bladder in Greek and accounts for the dried calyx that protects the fruit. There are over 100 species in this genus and several grow wild in the United States. American Indians used a relative of the ground cherry to make sauces.Today, tomatillos have reached new levels of popularity due to the increased interest in authentic Mexican cuisine. However, ground cherries are still very rare. This is unfortunate because they are fairly easy to grow and one plant can produceup to 300 fruits! They can bestored in a well-ventilated place with their calyx attached for up to 6 months with good results. With their calyx removed, they freeze well for year-round use. Ground cherries are also very versatile in the kitchen because they can be used in savory as well as sweet applications. Ground cherries can be included in fruit salads, quick bread or muffin recipes, dipped in chocolatefondue, dried like raisins, made into salsa verde, or simply used as a garnish for a plate of summer heirloom tomatoes. Just pull back the calyx and use it as a handle to pop the berry in your mouth!
How to store Ground Cherries
The papery calyx must be removed before use. If you find the berries inside to be a bit on the green side, leave in shallow container, uncovered for 1 - 5 days, in warm, dry place, to ripen. They can be stored in a well-ventilated, cool place with their calyx attached for up to 6 months with good results. With their calyx removed, they can be stored refrigerated for weeks. They freeze well for year-round use. To freeze, remove husk, rinse,
pat dry and freeze on cookie sheet in 1 layer. When frozen, loosen and store in ziplock, freezer weight bag. Frozen ground cherries can be used like fresh in any cooked application. Ground cherries can be dried.
Halve and place individually on drying rack until dry but not brittle. Store in air-tight container for up to 3 months.
GROUND CHERRY GAZPACHO
1 ½ c. husked ground cherries (about 3 pints)
enough water to cover
1 small white onion (cippolinis would work)
2 medium cucumbers
¾ tsp. green peppercorns
1 small bunch of cilantro, stems removed
¼ c. basil leaves, lightly packed
2 tbsp. lime juice
1 tsp. salt
small red cherry tomatoes, halved for garnish
Place the cleaned ground cherries in a sauce pan. Cover with water and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Cool ground cherries. Peel and quarter the onion. Peel, seed and chunk the cucumbers. Combine onion, cucumber, green peppercorns, cilantro and basil in a blender or food processor. Puree until almost smooth. Add ground cherries with their liquid and the lime juice and salt. Puree. Chill until ready to serve. Adjust seasonings and garnish with tiny basil leaves and halved cherry tomatoes.
ALMOND AND GROUND CHERRY TORTE
2/3 c. unsalted butter
¾ c. granulated sugar
1 c. almonds, ground
1 c. flour
1 ½ tsp. baking powder
½ tsp. salt
1 egg
1 tsp. ground cinnamon
1 pint ground cherries
Sift flour baking powder, cinnamon and salt. Cream butter and sugar until light and fluffy. Beat in the egg. Stir in the almonds and flour. The dough will be stiff. Spread half the batter into a greased and floured eight inch cake pan.
Cover with the fruit and dot with remaining dough, almost covering fruit. Bake for 45-50 minutes at 350 degrees. Serve dusted with powdered sugar.
Make an Eggplant Bruchetta - www.organicgardening.com
Slice eggplant in 1/2" slices, brush with olive oil and put in a 375 oven for about 20-30 minutes. In the meantime, mix up chopped tomatoes, chopped fresh basil leaves and combine with feta cheese. Top the eggplant with this mixture and return to the oven for another 15-20 minutes until the cheese has melted.
Eggplant with Baked Pasta - www.earthbox.com
1 cup ricotta cheese beaten with 1 egg
3 cups marinara sauce
1 large eggplant
2 Tbsp olive oil
1 lb penne or ziti
1/3 cup basil
¾ cup parmesan
8 oz mozzarella, coarsely grated
Wash eggplant, peel if desired and cut crosswise into ½” thick slices. Preheat oven to 375. Place eggplant on baking sheet in one layer, brush both sides with olive oil and roast for 8-10 minutes or until tender .Warm the ricotta / egg mixture. Cook pasta, drain and immediately stir in ricotta / egg mixture and all but ½ cup tomato sauce.Spread a third of the pasta in the bottom of an oiled baking dish. Cover with half of the eggplant, a third of the parmesan and half the mozzarella. Scatter basil leaves on top. Spoon on another layer of pasta, the rest of the eggplant, a third more parmesan and rest of mozzarella. Spread on the remaining pasta, drizzle the top with the reserved tomato sauce and the remaining parmesan. Bake 30-35 minutes or until pasta is tender and cheese is melted.
Saturday, September 4, 2010
PICK YOUR OWN Cherry tomatoes and Ground Cherries
Hi Everyone-
To all Blue Heron Farm CSA members -
This Monday - Labor Day - there will be hay wagon rides out to the cherry tomato and ground cherry field. We wanted to give you enough notice - so you can take the time to go and pick if you like. We are hoping that folks have more time being that it is Labor day.
For those who are not CSA members and would like to take part of the PIck your own cherry tomatoes and ground cherries on Monday- prices will be 2.00 pint for cherry tomatoes and 3.50 pint for ground cherries.
Just a reminder pick up is from 4-7pm. See you soon! Enjoy the cooler weather. Oh and we will have WATERMELONS for Monday:)
Oh, and we will have Roma Paste/Sauce tomatoes for sale - 2.50 lb/ 2.00 lb for 10 lbs or more, 1.50lb for 25lbs or more.
Pullet eggs (smaller eggs) are 3.00 dozen or 2/$5.00 - they fry up to english muffin size - and there are a few double yolkers in there too.
Peace, Adam, Christine and Sadie, Joe, Emily and Eric and all the animals at Blue Heron Farm.
To all Blue Heron Farm CSA members -
This Monday - Labor Day - there will be hay wagon rides out to the cherry tomato and ground cherry field. We wanted to give you enough notice - so you can take the time to go and pick if you like. We are hoping that folks have more time being that it is Labor day.
For those who are not CSA members and would like to take part of the PIck your own cherry tomatoes and ground cherries on Monday- prices will be 2.00 pint for cherry tomatoes and 3.50 pint for ground cherries.
Just a reminder pick up is from 4-7pm. See you soon! Enjoy the cooler weather. Oh and we will have WATERMELONS for Monday:)
Oh, and we will have Roma Paste/Sauce tomatoes for sale - 2.50 lb/ 2.00 lb for 10 lbs or more, 1.50lb for 25lbs or more.
Pullet eggs (smaller eggs) are 3.00 dozen or 2/$5.00 - they fry up to english muffin size - and there are a few double yolkers in there too.
Peace, Adam, Christine and Sadie, Joe, Emily and Eric and all the animals at Blue Heron Farm.
Wednesday, September 1, 2010
Farmers Market Today
Come visit us at the South Hero Farmers Market today - loads of veggies including LETTUCE - hopefully bringing 50-70 heads! And over 35 dozens of eggs - the new ladies are laying and they are laying a lot (we have about 200 new pullets coming into egg laying). These eggs were laid Monday, Tuesday and Today.
Egg special - Full size eggs are $5 a dozen, the pullet eggs (smaller, perfect eggs, fry up perfect for an english muffin) are $3 a dozen or 2 for $5. All certified organic, all free ranging on pasture - no factory farm eggs here:)
Egg special - Full size eggs are $5 a dozen, the pullet eggs (smaller, perfect eggs, fry up perfect for an english muffin) are $3 a dozen or 2 for $5. All certified organic, all free ranging on pasture - no factory farm eggs here:)
Monday, August 30, 2010
Journal Post for the week of August 30, 2010
Drawing by Roy Newton, in honor of our Italian Heirloom Eggplant - Listada da Gandia
VOLUME V, JOURNAL XII
AUGUST 30, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Hello Everyone :) Is it really August 30th? Where has this summer gone? We are welcoming September with a mini heat wave...I hear 90's this week for the first week of September - for kids going back to school this week - I hope there are fans in the classrooms. Speaking of classrooms - we make our first delivery to Grand Isle School tomorrow - heirloom tomatoes, carrots, cukes, zucchini, summer squash, and a few others...they plan on ordering from us once a week until we run out of produce. (Funny side note - Sadie just took out of the fridge a large bowl of goat cheese we made last week and is having a picnic in the living room - with her babies and a nice little conversation - thank goodness for vivid imaginations and free play, so this mama can write to all of you- okay back to the newsletter).
This week we have PYO Cherry tomatoes and ground cherries - there are many - we can give you a lift out into the field at pick up time or you can walk out there. Our last drop off to Food for thought was this past Sunday - we sold them at a discount 70 pints of sungolds and 60lbs of cucumbers. The FRESH screening last Tuesday had nearly 50 people in attendance and over $1,200 was raised for Food for Thought. Thanks to all those who came out to see it and enjoyed all the yummy food. We are hoping to show it again this winter as another fundraiser/awareness too. The movie made people question where is their food coming from and if it from VT how is their food treated - and to be activist for their food - to ask the farmers how they grow their food they are feeding to their families.
Also what ended last week was the Senior Farm Share with the Round Barn. We had money allocated for 14 people and $60 each. With the bounty of this year's harvest the seniors were able to receive shelling peas, cucumbers, zucchini, summer squash, melons, tomatoes, cherry tomatoes, potatoes, green beans, lettuce, chard. Blue Heron Farm has already donated 2 extra weeks of veggies - just because Christine couldn't help herself in sharing all the yumminess this year. We are looking for monetary donations if CSA/community members would like to contribute to help pay for additional weeks of produce for the Round Barn this year. $60 for 1 week would provide $5 worth of veggies for 14 seniors at the Round Barn. We would take whatever donations you would like to give. If you would like to make it tax deductible - let us know and we can work that out for you. We are trying to raise more money so they can continue to receive fresh veggies through the fall. Whatever you can give would be great!
Last Wednesday, we took delivery of our 30 X72 hoophouse!! Wowee!! Let the building begin. We are hoping to have greens in there until December or so...this is part of the USDA NRCS grant that we received earlier this summer. We are excited to build it. We need to build it, get it approved by our field agent then we get reimbursed for 90% of the cost of the hoophouse. This new hoophouse will go up behind our other ones, perpendicular so we can get the most winter sunlight for it. It is a passive solar hoophouse with the no heater or electricity in it. We will have some building days coming up and we will let you all know so if you would like to come out and help build you can.
The watermelon was a little teaser last week. Some were a pale pink and some were the bright pinkish red that we are all used to. We are not giving out watermelons this week in your share but probably next Monday on Labor Day (yes we have pickup on Labor Day) so the heat can sweeten and redden them up. And corn....ugh...so we picked about 3 dozen last week - and we are not getting enough to give to all of you or to sell. Sorry about that...mother nature wanted to grow us melons and watermelons this year and not the sweet corn. If we have the opportunity to buy in some organic sweet corn we will but many of our neighboring farmers our having similar issues....The winter Squash - Acorn, butternut, and delicata are sizing up nicely and the pie pumpkins - I think we will have a harvest of 300-400 just in pie pumpkins. We harvested nearly 300lbs of onions this past Friday and they are drying out - they are in your share this week. Yum...There are some good ingredients for salsa making this week - tomatillo salsa and tomato salsa or a mixture of both - Don't be afraid of the tomatillos - if you have ever had green sauce or green salsa - that is what is in it - tomatillos.
So Adam and I were looking at the calendar and figuring out when the last pickup will be. The Last pickup will be the week of October 4th - with weeks 17 and 18 together with storage crops and fresh produce equivalent for two weeks of CSA shares. We figured the 4th would be good because the following Monday is Columbus day and many people go away for that weekend - including - hopefully - fingers crossed - these farmers. We are hoping to leave after pickup and delivery and go to Maine and camp at Hermit Island for a few days and bask in the Maine October air, ocean and seafood and be tourists and campers and players for a few days a family. This worked well for us last year and we find it is important for us to get a way just for a short time - to play, as a family - especially this year - before the little baby arrives at the end of November. And boy oh boy - or should I say girl oh girl - Sadie is the cutest running up and down the beach and playing in the sand at the beach right outside of our tent. Oh did I mention there is a harvest festival while we are there and lots of sheep farms. One sheep farm in particular, Romney Ridge Farm in Woolwich is what inspired me/us to get our yarn spun at Green Mountain Spinnery. We love the fall, when things naturally start to slow down and we can reflect on the year and enjoy it the cool, crisp air.
Okay - I think I should hit send/print now or there won't be any room for recipes. Hope you enjoy your transition into September.. Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric, Emily, and Joe
CERTIFIED ORGANIC TRULY PASTURE-RANGED CAGE FREE CHICKENS FOR MEAT FOR SALE
We will have Certified Organic Pasture raised French Heritage Chickens for sale. They will be ready September 23. We are taking order now and expect to sell out quickly. They will be between 3.5lbs -6lbs each. We are taking deposits of $50. They will be $6.00lb and you can get them fresh or frozen - after September 25th they will all be frozen. Also, Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. If you are interested please let us know - we will have order forms soon.
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, SWEET RED PEPPERS, SLICING HEIRLOOM TOMATOES, ROMA TOMATOES, JALAPENOS, GREEN AND RED LETTUCE, GARLIC, ONIONS, TOMATILLOS, BASIL, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES
Our blog is at: www.blueheronfarmvt.com - check us out and/or leave a comment or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
QUAKER ROAD RASPBERRIES ARE BACK! - A NOTE FROM MEG
Good greetings to some of our family and friends - Our fall raspberries are "in"! They are magnificent, quite large and firm in structure, and sweet and delicious. This year we have expanded our operation to include Pick Your Own, in addition to our picking and selling for the two local farmer's markets. If you have any interest in picking, and would like to know if the berries are ready to be picked (they do not like to be wet when picked), then please call us at either 343-5497 or 343-5975. Please come and pick, or tell your friends about our berries. $3.50 a pint for the PYO berries.
RECIPES
Preparing Tomatillos - www.twosmallfarms.com
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.
All about Ground cherries
Ground Cherries were recorded as early as 1837 in Pennsylvania and even earlier by Native people. This outstanding Polish variety is prized for its clean flavor. Fruits are ½ to ¾" in diameter and are encased in a papery husk that turns brown when the fruits ripen. Stores 3-4 weeks in the husk. Extremely productive plants have a sprawling habit and grow 18" tall and 24" wide. Excellent citrus flavor, can be used for preserves, pies, over ice cream or in fresh fruit salads. Starts fruiting by the end of July and continues until frost and a little beyond, extremely productive.
Tomatillo Salsa - twosmallfarms.com
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.
Ground Cherry Pie - www.hubpages.com
2 ½ to 3 cups Ground Cherries Washed
2/3 cup Brown Sugar
1 heaping Tablespoon Flour
2 tablespoons Water
3 tablespoon Sugar
3 tablespoon Flour
2 ½ tablespoons Butter
Place ground cherries into an unbaked pie shell. Stir together the brown sugar and the 1 tablespoon of flour-put this evenly over the ground cherries and then sprinkle water-again evenly-over all. Stir together the 3 tablespoons sugar and the 3 tablespoons flour. Cut in the butter until it is crumbly-Place on top of pie. Bake in a preheated 425 degree oven for 15 minutes. Then turn down to 375 degrees and bake another 25 to 28 minutes.
Wednesday, August 25, 2010
"FRESH" Screening-A Wonderful Success!!
Thanks to all who attended the FRESH screening at the South Hero Congregational Church on Tuesday evening. More than $1200 was raised for "Food for Thought", the summer program providing wholesome food to more than 125 Grand Isle County children, stemming hunger issues right here in our community! We also deeply appreciated the warm, thankful expressions of gratitude for what we do here at Blue Heron Farm. Our hearts are filled with joy that we can do what we do for such a truly appreciative and supportive community of families, friends, and citizen organizations.
The film helped us all put in perspective how important all of our own local efforts are to creating a healthy, local, safe food system that embraces farms and makes farms an important part of every community. Thank you all who came, helped, provided food, and to those who still have not seen Fresh, please see it :).
Adam, Christine, Eric, Joe, Emily, and (in absentia) Sophie :)
The film helped us all put in perspective how important all of our own local efforts are to creating a healthy, local, safe food system that embraces farms and makes farms an important part of every community. Thank you all who came, helped, provided food, and to those who still have not seen Fresh, please see it :).
Adam, Christine, Eric, Joe, Emily, and (in absentia) Sophie :)
Monday, August 23, 2010
Journal Post for the week of August 23, 2010
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
********************** FRESH - THE MOVIE - COMING SOON TO SOUTH HERO *******
THIS TUESDAY, AUGUST 24 AT 6PM
COURTESY OF BLUE HERON FARM AND FOOD FOR THOUGHT
Come see a public screening of Fresh - a film about the farmers, thinkers, and business people re-inventing our food system in America! As seen at the the Roxy theater in Burlington! Featuring urban farmer Will Allen, world famous sustainable farmer Joel Salatin, and food journalist Michael Pollan. Tuesday, August 24th @ South Hero Congregational Church 6:00 Heirloom Tomato, Local Apple, Cheese and Bread Tasting followed by movie screening with a discussion with local farmers and producer following. Donations are welcome for the Food For Thought program.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -- - - - -- - - -
Hello Everyone :) It has been a whirlwind of activity these last few weeks here. The summer has flown by - we cannot believe it is already the end of August. Last week Adam seeded down more fall greens and herbs, the watermelons are starting to ripen (we are hoping to have some for you today), the sweet corn is almost ready (not sure how much we will have for all of you - we had to plow under about 3/4 of the field earlier - over 4000 plants - so this year's corn just might be just a taste. We are not selling any at market, just grew it for CSA members - next year it will be better). The farmers markets in the islands have been very, very busy - the best we have ever seen them in the last 7 years. I hope the rush of people goes through the fall, but it may have been the tourist bubble that comes onto our little island. Once school starts, attendance of people at the markets goes down - hopefully that won't happen this year. Folks have been loving the melons (our best year ever - they are almost done but we have been picking 200+ lbs of melon every few days for the last two - three weeks. The peppers are turning their fine red sweet color. Grand Isle School will be purchasing veggies from us once a week starting the first day of school - look for our colorful heirloom tomatoes on your child's or your plate:)
Thanks for all the well wishes over the last week. Christine and the "little baby" are good. We are at week 26 and the baby is very healthy, we passed the glucose test and the small bout of Christine having tiny kidney stones has passed. We appreciate all the extra help that came out to help us get ready for CSA and market. Christine is back to work (after a very short rest because she cannot sit still for long) trying not to lift too many heavy crates of veggies:)
The last few weeks and probably the next couple are/were quite heavy on the food end - definitely more than Individual share and full share monetary value of $25 and $40 worth. We want you all to get everything at the peak of freshness and so in the middle of the summer - lots of things come ready at once. So instead of picking and choosing what you may or may not get - we try to give you a taste of everything. This time makes up for the leaner times of early summer and later in the fall. This summer has been full of bounty for us and we are happy to share it all with you - especially the infamous truckload of tomatoes:) that was sorely missed last year.
The new pullets are starting to lay. They like living in their travel trailer which will soon be coming up to the veggie part of the farm to graze. Adam, Emily and Eric moved the older birds up to the farm, right behind the pines - so you can visit the pretty girls. I am thankful to be raising our own eggs and have healthy organic eggs to sell and share with our community - I was reading in the newspaper - over 1/2 billion eggs have been recalled from a factory farm in the midwest dating all the way back to May due to over 1000 people getting sick with salmonella! Wow....Eggs from May?! Our eggs last maybe 3 days tops before getting sold/eaten - big difference between small farm vs mega farm. Okay stepping off soapbox now..
We will have Certified Organic Pasture raised French Heritage Chickens for sale. They will be ready September 23. We are taking order now and expect to sell out quickly. They will be between 3.5lbs -6lbs each. We are taking deposits of $50. They will be $6.00lb and you can get them fresh or frozen - after September 25th they will all be frozen. Also, Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. If you are interested please let us know - we will have order forms soon.
Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric, Emily, and Joe
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, SWEET MELONS (SUN JEWEL OR CANTALOUPES),SUGARBABY WATERMELON, ZUCCHINI, SQUASH, SWEET PEPPERS, RED POTATOES, SUNGOLD CHERRY TOMATOES, SLICING HEIRLOOM TOMATOES, ROMA TOMATOES, LETTUCE, GARLIC, BASIL, PYO GROUND CHERRIES, MAYBE: SWEET CORN,
Our blog is at: www.blueheronfarmvt.com - check us out and/or leave a comment
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen.
QUAKER ROAD RASPBERRIES ARE BACK! - A NOTE FROM MEG
Good greetings to some of our family and friends - Our fall raspberries are "in"! They are magnificent, quite large and firm in structure, and sweet and delicious. This year we have expanded our operation to include Pick Your Own, in addition to our picking and selling for the two local farmer's markets. If you have any interest in picking, and would like to know if the berries are ready to be picked (they do not like to be wet when picked), then please call us at either 343-5497 or 343-5975. Please come and pick, or tell your friends about our berries. $3.50 a pint for the PYO berries.
RECIPES
Zucchini Latkes - smittenkitchen.com
Makes about 4 dozen 1 1/2-inch latkes
1 pound medium zucchini
1 large baking potato (3/4 pound), peeled
1 small onion (4 ounces), peeled
1/2 cup matzo meal
1 large egg, lightly beaten
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying
Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.Do ahead: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375°F oven for about 5 minutes, or until warmed through and crisp.
Heirloom Tomato Tart in a Parmesan Crust - www.101cookbooks.com
This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.
Preheat the oven to 350˚F.
6 heirloom tomatoes - washed and sliced 1/6-inch thick
1 t. fine-grain sea salt
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
2 cups loosely packed parm. grated cheese. 2 T. ice cold water
2T extra virgin olive oil
1/4 cup slivered basil
Prep the tomatoes: To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid. Clear a space on your counter and put down a double layer of absorbent paper towels. Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 teaspoon fine-grained sea salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit here until you are ready to use them. Make the tart crust(s): Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes. Bake the tart crust: Pull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling. Assembling the tart: Just before serving, arrange tomato slices in a concentric pattern inside the tart shell. Drizzle with extra-virgin olive oil, and sprinkle with the slivered basil. Serve at room temperature.
********************** FRESH - THE MOVIE - COMING SOON TO SOUTH HERO *******
THIS TUESDAY, AUGUST 24 AT 6PM
COURTESY OF BLUE HERON FARM AND FOOD FOR THOUGHT
Come see a public screening of Fresh - a film about the farmers, thinkers, and business people re-inventing our food system in America! As seen at the the Roxy theater in Burlington! Featuring urban farmer Will Allen, world famous sustainable farmer Joel Salatin, and food journalist Michael Pollan. Tuesday, August 24th @ South Hero Congregational Church 6:00 Heirloom Tomato, Local Apple, Cheese and Bread Tasting followed by movie screening with a discussion with local farmers and producer following. Donations are welcome for the Food For Thought program.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -- - - - -- - - -
Hello Everyone :) It has been a whirlwind of activity these last few weeks here. The summer has flown by - we cannot believe it is already the end of August. Last week Adam seeded down more fall greens and herbs, the watermelons are starting to ripen (we are hoping to have some for you today), the sweet corn is almost ready (not sure how much we will have for all of you - we had to plow under about 3/4 of the field earlier - over 4000 plants - so this year's corn just might be just a taste. We are not selling any at market, just grew it for CSA members - next year it will be better). The farmers markets in the islands have been very, very busy - the best we have ever seen them in the last 7 years. I hope the rush of people goes through the fall, but it may have been the tourist bubble that comes onto our little island. Once school starts, attendance of people at the markets goes down - hopefully that won't happen this year. Folks have been loving the melons (our best year ever - they are almost done but we have been picking 200+ lbs of melon every few days for the last two - three weeks. The peppers are turning their fine red sweet color. Grand Isle School will be purchasing veggies from us once a week starting the first day of school - look for our colorful heirloom tomatoes on your child's or your plate:)
Thanks for all the well wishes over the last week. Christine and the "little baby" are good. We are at week 26 and the baby is very healthy, we passed the glucose test and the small bout of Christine having tiny kidney stones has passed. We appreciate all the extra help that came out to help us get ready for CSA and market. Christine is back to work (after a very short rest because she cannot sit still for long) trying not to lift too many heavy crates of veggies:)
The last few weeks and probably the next couple are/were quite heavy on the food end - definitely more than Individual share and full share monetary value of $25 and $40 worth. We want you all to get everything at the peak of freshness and so in the middle of the summer - lots of things come ready at once. So instead of picking and choosing what you may or may not get - we try to give you a taste of everything. This time makes up for the leaner times of early summer and later in the fall. This summer has been full of bounty for us and we are happy to share it all with you - especially the infamous truckload of tomatoes:) that was sorely missed last year.
The new pullets are starting to lay. They like living in their travel trailer which will soon be coming up to the veggie part of the farm to graze. Adam, Emily and Eric moved the older birds up to the farm, right behind the pines - so you can visit the pretty girls. I am thankful to be raising our own eggs and have healthy organic eggs to sell and share with our community - I was reading in the newspaper - over 1/2 billion eggs have been recalled from a factory farm in the midwest dating all the way back to May due to over 1000 people getting sick with salmonella! Wow....Eggs from May?! Our eggs last maybe 3 days tops before getting sold/eaten - big difference between small farm vs mega farm. Okay stepping off soapbox now..
We will have Certified Organic Pasture raised French Heritage Chickens for sale. They will be ready September 23. We are taking order now and expect to sell out quickly. They will be between 3.5lbs -6lbs each. We are taking deposits of $50. They will be $6.00lb and you can get them fresh or frozen - after September 25th they will all be frozen. Also, Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. If you are interested please let us know - we will have order forms soon.
Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric, Emily, and Joe
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, SWEET MELONS (SUN JEWEL OR CANTALOUPES),SUGARBABY WATERMELON, ZUCCHINI, SQUASH, SWEET PEPPERS, RED POTATOES, SUNGOLD CHERRY TOMATOES, SLICING HEIRLOOM TOMATOES, ROMA TOMATOES, LETTUCE, GARLIC, BASIL, PYO GROUND CHERRIES, MAYBE: SWEET CORN,
Our blog is at: www.blueheronfarmvt.com - check us out and/or leave a comment
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
EGGS FOR SALE
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen.
QUAKER ROAD RASPBERRIES ARE BACK! - A NOTE FROM MEG
Good greetings to some of our family and friends - Our fall raspberries are "in"! They are magnificent, quite large and firm in structure, and sweet and delicious. This year we have expanded our operation to include Pick Your Own, in addition to our picking and selling for the two local farmer's markets. If you have any interest in picking, and would like to know if the berries are ready to be picked (they do not like to be wet when picked), then please call us at either 343-5497 or 343-5975. Please come and pick, or tell your friends about our berries. $3.50 a pint for the PYO berries.
RECIPES
Zucchini Latkes - smittenkitchen.com
Makes about 4 dozen 1 1/2-inch latkes
1 pound medium zucchini
1 large baking potato (3/4 pound), peeled
1 small onion (4 ounces), peeled
1/2 cup matzo meal
1 large egg, lightly beaten
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying
Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.Do ahead: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375°F oven for about 5 minutes, or until warmed through and crisp.
Heirloom Tomato Tart in a Parmesan Crust - www.101cookbooks.com
This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.
Preheat the oven to 350˚F.
6 heirloom tomatoes - washed and sliced 1/6-inch thick
1 t. fine-grain sea salt
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
2 cups loosely packed parm. grated cheese. 2 T. ice cold water
2T extra virgin olive oil
1/4 cup slivered basil
Prep the tomatoes: To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid. Clear a space on your counter and put down a double layer of absorbent paper towels. Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 teaspoon fine-grained sea salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit here until you are ready to use them. Make the tart crust(s): Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes. Bake the tart crust: Pull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling. Assembling the tart: Just before serving, arrange tomato slices in a concentric pattern inside the tart shell. Drizzle with extra-virgin olive oil, and sprinkle with the slivered basil. Serve at room temperature.
Tuesday, August 17, 2010
Journal Post for the week of August 17, 2010
VOLUME V, JOURNAL X
AUGUST 16, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Hi folks, welcome back! Interns Joe, Emily, and Sophie here--Adam is in the field, Christine and Sadie are delivering produce, and Eric is on his way back from Putney, where he's picking up the 120+ skeins of gorgeous Green Mountain Spinnery-spun wool from our sheep. We're all excited to hand dye it and have it for sale in the near future.
It's been a pretty crazy week here, on and off the farm. The field and hoophouse have been producing insane quantities of tantalizing tomatoes, the melons are marvelous, and the watermelons are well on their way. We've finally caught, transported, and released the red squirrel who was terrorizing our farmstand tomatoes, so tomatoes will at last be available throughout the week. In other animal news, the 175 pullet chickens who arrived last week are feeling much more at home and are starting to produce adorable little eggs. We're really glad that they've learned to go to sleep inside their coop, rather than underneath, so no more evenings spent crawling underneath and transporting them one by one to their roosts. We're also homestead-sitting for a friend, milking goats twice a day and learning lots about ducks and turkeys.
Mark your calendars! We're excited to announce that on August 24th there will be a screening of the documentary film "Fresh," a film about the farmers, thinkers, and business people re-inventing our food system in America. Eric has headed up the organization of this event, which will include a tomato tasting at 6 pm followed by the film at 6:30. The event will be held at the South Hero Congregational Church, and donations will benefit the Food for Thought program.
Lastly, we're sad to be saying goodbye to Sophie, whose upbeat attitude and culinary talent have brightened our summer and will certainly be missed. :( CSA members may recognize her excellent handwriting and decorations on your weekly pickup list, but we will remember her as a inquisitive and devoted intern who was a great friend to the sheep, and to us. She'll continue her journey at UVM this fall studying religion and art, and we hope she visits soon.
Enjoy the veggies, and see you next week! Peace, Sophie, Emily, Joe, Eric, Sadie, Adam and Christine
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, SWEET MELONS (SUN JEWEL OR CANTALOUPES), ZUCCHINI, SQUASH, SWEET PEPPERS, SUNGOLD CHERRY TOMATOES, SLICING HEIRLOOM TOMATOES,ORIENT OR LISTADA DA GANDIA EGGPLANT, RED POTATOES, PARSLEY, BASIL, PYO GROUND CHERRIES.
Our blog is at: www.blueheronfarmvt.com - check us out and/or leave a comment
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
From Fiona - one of our working members - On Monday we were chatting about photos. Seems that several people have been taking photos of the farm/farm stand/wonderful veggies etc. etc. People enjoy sharing their photos (its another good way to build community). So I agreed to set up a photo sharing site for the farm. Take a look and see what you think.
EGGS FOR SALE
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen.
QUAKER ROAD RASPBERRIES ARE BACK!
Our neighbor, Meg Pond at 36 Quaker will be having PYO organically raised raspberries. PLease give her a call at 372-3019 for times and availability.
FRESH - THE MOVIE - COMING SOON TO SOUTH HERO - COURTESY OF BLUE HERON FARM
Come see a public screening of Fresh - a film about the farmers, thinkers, and business people re-inventing our food system in America! As seen at the the Roxy theater in Burlington! Featuring urban farmer Will Allen, world famous sustainable farmer Joel Salatin, and food journalist Michael Pollan. Tuesday, August 24th @ South Hero Congregational Church 6:00 Heirloom Tomato Tasting sponsored by Blue Heron Farm followed by movie screening with a discussion following. Donations are welcome for the Food For Thought program
RECIPES
Stuffed Striped Cavern Tomatoes
A gorgeous dish starring the farm's own striped cavern tomatoes! The hollow nature of these tomatoes make them perfect for stuffing.
9 striped cavern tomatoes
1 1/2 cups goat cheese (chevre)
1/2 cup parmesan cheese
1 egg
fresh basil, chopped
salt and pepper to taste
breadcrumbs
Preheat the oven to 350. Slice the tops off tomatoes and scoop out seeds using a finger or a spoon. arrange in an 8x8 pan and bake for 5 minutes to soften. While baking, mix all other ingredients (except breadcrumbs) in a bowl. When the tomatoes come out, carefully scoop a few spoonfuls of the mixture into each one. Top with a little more basil and breadcrumbs. Put back in the oven for 10 minutes or so, then finish in the broiler if you want your breadcrumbs crunchy.
Maffé aux Legumes Arachid
A Senegalese stew of beef or lamb* in peanut butter sauce, served over rice. Intern Emily brought this one back from a term abroad.
2 large onions, chopped
3-6 cloves minced garlic
1/2-3/4 cup vegetable oil
2 lb stewing beef or lamb cut into cubes (*optional; this dish is easily made vegetarian by omitting the meat)
1 cup tomato sauce
2 tomatoes, cubed
1 cup beef or vegetable broth (use more or less to achieve desired thickness)
1 tbsp coarse black pepper
1 tbsp salt
1/2 tsp thyme
pinch cumin and/or coriander
4-6 carrots, thickly sliced
3-5 sweet peppers (red or green), chopped
2 Hungarian Hot Wax peppers or 1 Jalapeno, minced
3 large potatoes (sweet or regular), cubed
2 medium eggplants, cubed
1/2 cabbage, cubed
1 cup peanut butter
Rice, prepared as directed
Preparation:
Heat the oil in a large pot and add the onions, garlic and meat. Cook the meat until lightly colored, then mix the tomato sauce, tomatoes, and beef along with the chili, black pepper, salt, thyme, and cumin. Add the carrots and peppers and simmer until a fork pierces a carrot slice but it is not fully cooked, about 10-20 minutes (depending on thickness). Add potatoes. Cover and simmer until the potatoes can just be pierced by a fork. Then add the eggplant and cabbage, continue to simmer until the eggplant is cooked through.
Place the peanut butter in a separate bowl, add some ( about 1/2 cup) of the pan stock into the peanut butter and mix to a smooth paste before adding into the pan while stirring. Cook for a further 5 minutes, until the sauce thickens. Serve over a bed of rice. Yields about 8 servings.
Ground Cherry-Rhubarb Crumble (adapted from smittenkitchen.com)
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted
For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart ground cherries, husks removed
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt
1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, ground cherries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 minutes. Yields 6 to 8 servings.
AUGUST 16, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Hi folks, welcome back! Interns Joe, Emily, and Sophie here--Adam is in the field, Christine and Sadie are delivering produce, and Eric is on his way back from Putney, where he's picking up the 120+ skeins of gorgeous Green Mountain Spinnery-spun wool from our sheep. We're all excited to hand dye it and have it for sale in the near future.
It's been a pretty crazy week here, on and off the farm. The field and hoophouse have been producing insane quantities of tantalizing tomatoes, the melons are marvelous, and the watermelons are well on their way. We've finally caught, transported, and released the red squirrel who was terrorizing our farmstand tomatoes, so tomatoes will at last be available throughout the week. In other animal news, the 175 pullet chickens who arrived last week are feeling much more at home and are starting to produce adorable little eggs. We're really glad that they've learned to go to sleep inside their coop, rather than underneath, so no more evenings spent crawling underneath and transporting them one by one to their roosts. We're also homestead-sitting for a friend, milking goats twice a day and learning lots about ducks and turkeys.
Mark your calendars! We're excited to announce that on August 24th there will be a screening of the documentary film "Fresh," a film about the farmers, thinkers, and business people re-inventing our food system in America. Eric has headed up the organization of this event, which will include a tomato tasting at 6 pm followed by the film at 6:30. The event will be held at the South Hero Congregational Church, and donations will benefit the Food for Thought program.
Lastly, we're sad to be saying goodbye to Sophie, whose upbeat attitude and culinary talent have brightened our summer and will certainly be missed. :( CSA members may recognize her excellent handwriting and decorations on your weekly pickup list, but we will remember her as a inquisitive and devoted intern who was a great friend to the sheep, and to us. She'll continue her journey at UVM this fall studying religion and art, and we hope she visits soon.
Enjoy the veggies, and see you next week! Peace, Sophie, Emily, Joe, Eric, Sadie, Adam and Christine
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, SWEET MELONS (SUN JEWEL OR CANTALOUPES), ZUCCHINI, SQUASH, SWEET PEPPERS, SUNGOLD CHERRY TOMATOES, SLICING HEIRLOOM TOMATOES,ORIENT OR LISTADA DA GANDIA EGGPLANT, RED POTATOES, PARSLEY, BASIL, PYO GROUND CHERRIES.
Our blog is at: www.blueheronfarmvt.com - check us out and/or leave a comment
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
From Fiona - one of our working members - On Monday we were chatting about photos. Seems that several people have been taking photos of the farm/farm stand/wonderful veggies etc. etc. People enjoy sharing their photos (its another good way to build community). So I agreed to set up a photo sharing site for the farm. Take a look and see what you think.
EGGS FOR SALE
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen.
QUAKER ROAD RASPBERRIES ARE BACK!
Our neighbor, Meg Pond at 36 Quaker will be having PYO organically raised raspberries. PLease give her a call at 372-3019 for times and availability.
FRESH - THE MOVIE - COMING SOON TO SOUTH HERO - COURTESY OF BLUE HERON FARM
Come see a public screening of Fresh - a film about the farmers, thinkers, and business people re-inventing our food system in America! As seen at the the Roxy theater in Burlington! Featuring urban farmer Will Allen, world famous sustainable farmer Joel Salatin, and food journalist Michael Pollan. Tuesday, August 24th @ South Hero Congregational Church 6:00 Heirloom Tomato Tasting sponsored by Blue Heron Farm followed by movie screening with a discussion following. Donations are welcome for the Food For Thought program
RECIPES
Stuffed Striped Cavern Tomatoes
A gorgeous dish starring the farm's own striped cavern tomatoes! The hollow nature of these tomatoes make them perfect for stuffing.
9 striped cavern tomatoes
1 1/2 cups goat cheese (chevre)
1/2 cup parmesan cheese
1 egg
fresh basil, chopped
salt and pepper to taste
breadcrumbs
Preheat the oven to 350. Slice the tops off tomatoes and scoop out seeds using a finger or a spoon. arrange in an 8x8 pan and bake for 5 minutes to soften. While baking, mix all other ingredients (except breadcrumbs) in a bowl. When the tomatoes come out, carefully scoop a few spoonfuls of the mixture into each one. Top with a little more basil and breadcrumbs. Put back in the oven for 10 minutes or so, then finish in the broiler if you want your breadcrumbs crunchy.
Maffé aux Legumes Arachid
A Senegalese stew of beef or lamb* in peanut butter sauce, served over rice. Intern Emily brought this one back from a term abroad.
2 large onions, chopped
3-6 cloves minced garlic
1/2-3/4 cup vegetable oil
2 lb stewing beef or lamb cut into cubes (*optional; this dish is easily made vegetarian by omitting the meat)
1 cup tomato sauce
2 tomatoes, cubed
1 cup beef or vegetable broth (use more or less to achieve desired thickness)
1 tbsp coarse black pepper
1 tbsp salt
1/2 tsp thyme
pinch cumin and/or coriander
4-6 carrots, thickly sliced
3-5 sweet peppers (red or green), chopped
2 Hungarian Hot Wax peppers or 1 Jalapeno, minced
3 large potatoes (sweet or regular), cubed
2 medium eggplants, cubed
1/2 cabbage, cubed
1 cup peanut butter
Rice, prepared as directed
Preparation:
Heat the oil in a large pot and add the onions, garlic and meat. Cook the meat until lightly colored, then mix the tomato sauce, tomatoes, and beef along with the chili, black pepper, salt, thyme, and cumin. Add the carrots and peppers and simmer until a fork pierces a carrot slice but it is not fully cooked, about 10-20 minutes (depending on thickness). Add potatoes. Cover and simmer until the potatoes can just be pierced by a fork. Then add the eggplant and cabbage, continue to simmer until the eggplant is cooked through.
Place the peanut butter in a separate bowl, add some ( about 1/2 cup) of the pan stock into the peanut butter and mix to a smooth paste before adding into the pan while stirring. Cook for a further 5 minutes, until the sauce thickens. Serve over a bed of rice. Yields about 8 servings.
Ground Cherry-Rhubarb Crumble (adapted from smittenkitchen.com)
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted
For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart ground cherries, husks removed
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt
1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, ground cherries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 minutes. Yields 6 to 8 servings.
Monday, August 9, 2010
Journal Post for the week of August 9, 2010
VOLUME V, JOURNAL IX AUGUST 9, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
We started picking melons today. They are sweet and juicy. The varieties are Sun Jewel - Yellow football like asian melons that you can eat right down to the skin - and the skin too if you like. I really like how these ones smell before you cut into them - they have a sweet mellow smell that is...wonderful. The other melon is a cantelope or musk melon either Athena or PMR Delicious or EarliQueen. These we pick when they fall off the vine and turning orange tan - their juice is so sweet as it runs down your cheeks. The watermelons still need a few more weeks - we had crows come and visit them and they tasted over 20 of them for us....grrrr...flash tape, pie plates and owls going up today in the watermelon field. I think Aimee's pigs will be happy with the watermelons....The heirloom tomatoes - are in full force - we hope you enjoy them. Oh and the sungold cherry tomatoes - are so sweet. The eggplants are bigger now - and the Italian heirloom ones with purple and white streaks are so beautiful you just want to paint or photograph them...
Some folks have asked for a description of our peppers. We have two hot kinds - Hungarian Hot Wax and Jalapenos. Two sweet kind Carmen and Lipstick. Hungarian Hot Wax- Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying. Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers. Early and widely adapted. Definitely, but not overly, hot. Jalapeno- 2-2 1/2" x 1", sausage-shaped, blunt fruits mature early; dark green changing to red. Carmen - A beautiful new pepper of the Italian "bulls horn" (corno di toro) type from Johnny's owners and plant breeders Janika Eckert and Rob Johnston. Carmen has a lovely sweet taste for salads and roasting, especially when partially or fully red-ripe. To be selected as a 2006 All-America Selections winner, Carmen was judged superior by official AAS judges across the U.S. and Canada. Tapered fruits avg. 6" long x 2 1/2" wide, 5 oz. (142 gm), and ripen from green to deep carmine red. Maturity is early on an upright, medium-size plant. Lipstick - Many consider Lipstick the most delicious sweet pepper. Heavy, attractive, dark green fruits are about 4" long and taper to a blunt point. They ripen to a glossy, rich red. Thick, juicy, and sweet for salads and cooking, and perfect for roasting and salsa. Dependable, early, heavy yields.
There was a lot of building over the last few days. The interns - full credit goes to them - for gutting and retrofitting a 24 foot camper trailer from the seventies to make room for our little araucana chicks and the new Pennsylvania Pullets we got on Friday. With these two new flocks we have nearly 200 chickens about to lay eggs. Currently we are getting little pullet eggs from the araucanas...so very cute - light blue and green little eggs. When Sadie saw the new pullets (they are about 5 months old) she looked in their coop and said "Mama, I'm going to be their new mama - I'll take good care of them." Oh my what a cutie - she is the most caring little farmer I have ever met...
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, GREEN BEANS, SWEET MELONS (SUN JEWEL OR CANTELOPES), ZUCCHINI, HOT PEPPERS, SUNGOLD CHERRY TOMATOES, SLICING HEIRLOOM TOMATOES,ORIENT OR LISTADA DA GANDIA EGGPLANT, RED POTATOES, PARSLEY.
Our blog is at: www.blueheronfarmvt.com - check us out and/or leave a comment
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
From Fiona - one of our working members - On Monday we were chatting about photos. Seems that several people have been taking photos of the farm/farm stand/wonderful veggies etc. etc. People enjoy sharing their photos (its another good way to build community). So I agreed to set up a photo sharing site for the farm. Take a look and see what you think.
Island Blueberries is Open - This maybe the last week!
We are lucky on this little road of ours. Raspberries next door, veggies and eggs in the middle and blueberries up the street on the corner of Quaker and Adam School Road. Kathy and Steve have their blueberry field open usually Thursdays through Saturdays and sometimes other days of the week - 9-5. Call before you go to pick, 372-5656 for open details. PYO is 2.80lb- bring your own container or they have containers you can purchase there.
EGGS FOR SALE
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen.
RECIPES
Cherry Tomato Salad - www.allrecipes.com
10 cherry, grape, or small heirloom
tomatoes (or mix thereof)
2 teaspoons dried oregano
2 teaspoons balsamic vinegar 1 tablespoon olive oil
1/4 teaspoon salt
1 pinch ground black pepper
Halve tomatoes and toss with oregano, oil, vinegar, salt, and pepper. Let sit for a minute or two to let flavors develop. Enjoy
Penne, Tomato, and Mozzarella Salad - www.allrecipes.com
1 (12 ounce) package penne pasta
1/4 cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
1/2 cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved
Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
Fresh Tomato Gazpacho - www.twosmallfarms.com
Julia's note: I love cucumbers and red bell peppers in my gazpacho, if you prefer the bitter tang to a green bell pepper you can add that as a garnish or in the blender stage. Adapt this recipe to what's in your garden/fridge. -julia
5 pounds ripe tomatoes, any color
1-2 cloves garlic
2 Tbs. lime juice
2 Tbs. olive oil
1 Tbs. white wine vinegar
1 tsp. salt
1/2 tsp. dried or 1 TBS fresh oregano, chopped
6 green onions, thinly sliced
1 sweet bell pepper, red or yellow, finely chopped
1/4 c. finely chopped celery
1 cup finely chopped, seeded cucumber
1-2 jalapeno chilies, seeded and minced
Accompaniments: seeded, chopped red bell pepper, diced avocado, fresh chopped cilantro leaves, garlic croutons, thinly sliced radishes, thinly slivered cabbage, lime wedges, creme fraiche. Seed and finely chop 1 tomato; reserve. Coarsely chop remaining tomatoes. Combine these w/ garlic in a blender (you may need to do this in two batches)-process until smooth. Press through a sieve into large bowl; discard seeds. Whisk lime juice, oil, vinegar, salt and oregano into tomato mixture. Stir in reserved chopped tomato, green onions, red pepper, celery, cucumber and chilies. Refrigerate, covered, at least 4 or up to 24 hrs to blend flavors. At serving time: Stir soup well and ladle into chilled bowls. Pass accompaniments to be added according to individual taste.
CHICK-PEA, GARLIC, AND PARSLEY DIP Gourmet-July 1995
a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
1/2 cup packed fresh parsley leaves, washed well and spun
1/4 cup water
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Accompaniment: toasted pita wedges or toasted French bread slices In a food processor blend all ingredients except oil until smooth. With motor running add oil in a slow stream. Season dip with salt. Serve dip with toasts. Makes about 2 cups.
Thoughtful Voyeur: Woman and Cantaloupe by Cindy Gregg (Courtesy - The Writers' Almanac.)
Watch her select it
over sassier summer
fruits, carved offerings
of purple, yellow,
red in a supermarket
stunned with
fluorescent light.
Seeing her slice it open,
ponder how the melon
secrets its exquisite
pastel beneath a rough,
webby exterior, silent
protest to the showy
outer life of
its every former
neighbor – apple,
banana, strawberry, grape.
Later on, recall
the knife's decisiveness,
the sudden exposure of
such a pleasing hue,
its juicy glisten
brightening, gladdening
her stark white kitchen
with a brief and mod
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
We started picking melons today. They are sweet and juicy. The varieties are Sun Jewel - Yellow football like asian melons that you can eat right down to the skin - and the skin too if you like. I really like how these ones smell before you cut into them - they have a sweet mellow smell that is...wonderful. The other melon is a cantelope or musk melon either Athena or PMR Delicious or EarliQueen. These we pick when they fall off the vine and turning orange tan - their juice is so sweet as it runs down your cheeks. The watermelons still need a few more weeks - we had crows come and visit them and they tasted over 20 of them for us....grrrr...flash tape, pie plates and owls going up today in the watermelon field. I think Aimee's pigs will be happy with the watermelons....The heirloom tomatoes - are in full force - we hope you enjoy them. Oh and the sungold cherry tomatoes - are so sweet. The eggplants are bigger now - and the Italian heirloom ones with purple and white streaks are so beautiful you just want to paint or photograph them...
Some folks have asked for a description of our peppers. We have two hot kinds - Hungarian Hot Wax and Jalapenos. Two sweet kind Carmen and Lipstick. Hungarian Hot Wax- Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying. Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers. Early and widely adapted. Definitely, but not overly, hot. Jalapeno- 2-2 1/2" x 1", sausage-shaped, blunt fruits mature early; dark green changing to red. Carmen - A beautiful new pepper of the Italian "bulls horn" (corno di toro) type from Johnny's owners and plant breeders Janika Eckert and Rob Johnston. Carmen has a lovely sweet taste for salads and roasting, especially when partially or fully red-ripe. To be selected as a 2006 All-America Selections winner, Carmen was judged superior by official AAS judges across the U.S. and Canada. Tapered fruits avg. 6" long x 2 1/2" wide, 5 oz. (142 gm), and ripen from green to deep carmine red. Maturity is early on an upright, medium-size plant. Lipstick - Many consider Lipstick the most delicious sweet pepper. Heavy, attractive, dark green fruits are about 4" long and taper to a blunt point. They ripen to a glossy, rich red. Thick, juicy, and sweet for salads and cooking, and perfect for roasting and salsa. Dependable, early, heavy yields.
There was a lot of building over the last few days. The interns - full credit goes to them - for gutting and retrofitting a 24 foot camper trailer from the seventies to make room for our little araucana chicks and the new Pennsylvania Pullets we got on Friday. With these two new flocks we have nearly 200 chickens about to lay eggs. Currently we are getting little pullet eggs from the araucanas...so very cute - light blue and green little eggs. When Sadie saw the new pullets (they are about 5 months old) she looked in their coop and said "Mama, I'm going to be their new mama - I'll take good care of them." Oh my what a cutie - she is the most caring little farmer I have ever met...
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, GREEN BEANS, SWEET MELONS (SUN JEWEL OR CANTELOPES), ZUCCHINI, HOT PEPPERS, SUNGOLD CHERRY TOMATOES, SLICING HEIRLOOM TOMATOES,ORIENT OR LISTADA DA GANDIA EGGPLANT, RED POTATOES, PARSLEY.
Our blog is at: www.blueheronfarmvt.com - check us out and/or leave a comment
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
From Fiona - one of our working members - On Monday we were chatting about photos. Seems that several people have been taking photos of the farm/farm stand/wonderful veggies etc. etc. People enjoy sharing their photos (its another good way to build community). So I agreed to set up a photo sharing site for the farm. Take a look and see what you think.
Island Blueberries is Open - This maybe the last week!
We are lucky on this little road of ours. Raspberries next door, veggies and eggs in the middle and blueberries up the street on the corner of Quaker and Adam School Road. Kathy and Steve have their blueberry field open usually Thursdays through Saturdays and sometimes other days of the week - 9-5. Call before you go to pick, 372-5656 for open details. PYO is 2.80lb- bring your own container or they have containers you can purchase there.
EGGS FOR SALE
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen.
RECIPES
Cherry Tomato Salad - www.allrecipes.com
10 cherry, grape, or small heirloom
tomatoes (or mix thereof)
2 teaspoons dried oregano
2 teaspoons balsamic vinegar 1 tablespoon olive oil
1/4 teaspoon salt
1 pinch ground black pepper
Halve tomatoes and toss with oregano, oil, vinegar, salt, and pepper. Let sit for a minute or two to let flavors develop. Enjoy
Penne, Tomato, and Mozzarella Salad - www.allrecipes.com
1 (12 ounce) package penne pasta
1/4 cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
1/2 cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved
Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
Fresh Tomato Gazpacho - www.twosmallfarms.com
Julia's note: I love cucumbers and red bell peppers in my gazpacho, if you prefer the bitter tang to a green bell pepper you can add that as a garnish or in the blender stage. Adapt this recipe to what's in your garden/fridge. -julia
5 pounds ripe tomatoes, any color
1-2 cloves garlic
2 Tbs. lime juice
2 Tbs. olive oil
1 Tbs. white wine vinegar
1 tsp. salt
1/2 tsp. dried or 1 TBS fresh oregano, chopped
6 green onions, thinly sliced
1 sweet bell pepper, red or yellow, finely chopped
1/4 c. finely chopped celery
1 cup finely chopped, seeded cucumber
1-2 jalapeno chilies, seeded and minced
Accompaniments: seeded, chopped red bell pepper, diced avocado, fresh chopped cilantro leaves, garlic croutons, thinly sliced radishes, thinly slivered cabbage, lime wedges, creme fraiche. Seed and finely chop 1 tomato; reserve. Coarsely chop remaining tomatoes. Combine these w/ garlic in a blender (you may need to do this in two batches)-process until smooth. Press through a sieve into large bowl; discard seeds. Whisk lime juice, oil, vinegar, salt and oregano into tomato mixture. Stir in reserved chopped tomato, green onions, red pepper, celery, cucumber and chilies. Refrigerate, covered, at least 4 or up to 24 hrs to blend flavors. At serving time: Stir soup well and ladle into chilled bowls. Pass accompaniments to be added according to individual taste.
CHICK-PEA, GARLIC, AND PARSLEY DIP Gourmet-July 1995
a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
1/2 cup packed fresh parsley leaves, washed well and spun
1/4 cup water
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Accompaniment: toasted pita wedges or toasted French bread slices In a food processor blend all ingredients except oil until smooth. With motor running add oil in a slow stream. Season dip with salt. Serve dip with toasts. Makes about 2 cups.
Thoughtful Voyeur: Woman and Cantaloupe by Cindy Gregg (Courtesy - The Writers' Almanac.)
Watch her select it
over sassier summer
fruits, carved offerings
of purple, yellow,
red in a supermarket
stunned with
fluorescent light.
Seeing her slice it open,
ponder how the melon
secrets its exquisite
pastel beneath a rough,
webby exterior, silent
protest to the showy
outer life of
its every former
neighbor – apple,
banana, strawberry, grape.
Later on, recall
the knife's decisiveness,
the sudden exposure of
such a pleasing hue,
its juicy glisten
brightening, gladdening
her stark white kitchen
with a brief and mod
Wednesday, August 4, 2010
Late blight in Lamiolle County, VT
We got this email today from Vern Grubinger from UVM Extension - Things look okay here so far. We are taking as many precautions as possible...Feel free to pass info to other gardeners/farmers...
The UVM Plant Diagnostic Clinic has confirmed late blight on tomato from a home garden in Lamoille County. The disease has also been confirmed in eastern NY and western MA. In NY the strain has been identified as the same one we had last year, US22, which is more aggressive on tomato than potato.
Organic growers wishing to protect their tomato/potato crops should apply an OMRI approved formulation of copper such as NuCop 50 WP or Champ WG at least weekly, following label instructions. Comprehensive recommendations for late blight management in organic tomato are at: http://vegetablemdonline.ppath.cornell.edu/NewsArticles/Tom_LB_OrganicMgt10.html
For conventional late blight management, this from Jude Boucher at UConn Extension: Some of the most effective products which have proved themselves against late blight in the past include: Revus, Revus Top, Ranman, Presidio (not registered for potatoes), Previcur Flex, Tanos and Curzate. If the weather moves from dry to wet, you should consider alternating between two of these products. Remember to include a protectant fungicide such as a Bravo or a copper type product for resistance management purposes and observe the days-to-harvest restriction listed on the label.
Excellent late blight information and photos can be found at: http://www.longislandhort.cornell.edu/vegpath/photos/lateblight_tomato.htm
If you suspect the disease on your crop please send a sample asap to:
Ann Hazelrigg
UVM PLant Diagnostic Clinic
201 Jeffords Hall
63 Carrigan Drive
Burlington, VT 05405
thanks,
Vern Grubinger
UVM Extension
The UVM Plant Diagnostic Clinic has confirmed late blight on tomato from a home garden in Lamoille County. The disease has also been confirmed in eastern NY and western MA. In NY the strain has been identified as the same one we had last year, US22, which is more aggressive on tomato than potato.
Organic growers wishing to protect their tomato/potato crops should apply an OMRI approved formulation of copper such as NuCop 50 WP or Champ WG at least weekly, following label instructions. Comprehensive recommendations for late blight management in organic tomato are at: http://vegetablemdonline.ppath.cornell.edu/NewsArticles/Tom_LB_OrganicMgt10.html
For conventional late blight management, this from Jude Boucher at UConn Extension: Some of the most effective products which have proved themselves against late blight in the past include: Revus, Revus Top, Ranman, Presidio (not registered for potatoes), Previcur Flex, Tanos and Curzate. If the weather moves from dry to wet, you should consider alternating between two of these products. Remember to include a protectant fungicide such as a Bravo or a copper type product for resistance management purposes and observe the days-to-harvest restriction listed on the label.
Excellent late blight information and photos can be found at: http://www.longislandhort.cornell.edu/vegpath/photos/lateblight_tomato.htm
If you suspect the disease on your crop please send a sample asap to:
Ann Hazelrigg
UVM PLant Diagnostic Clinic
201 Jeffords Hall
63 Carrigan Drive
Burlington, VT 05405
thanks,
Vern Grubinger
UVM Extension
Monday, August 2, 2010
Journal Post for the week of August 2, 2010
VOLUME V, JOURNALVIII AUGUST 2, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
This weather has been wonderful. Everything is growing and growing strong. We are truly blessed with the help and eagerness of our apprentices and working members, the weather that is making everything thrive and family and friends who have come to help out. Today is our 7th wedding anniversary - and we are blessed with so much - we are grateful. It is an amazing trip these last seven years - an organic farm with produce, sheep, a bunny and chickens, land, Sadie and now a little healthy baby on the way due to grace us at Thanksgiving time, our CSA friends and family, and our community we live in. When Adam and I met 10 years ago this December, who would have ever thought we would be here, in this moment with all of you. Wow. Thanks for being part of our dream. Thanks for being part of our journey here on Quaker Road.
The melons are getting bigger by the minute. I think this year will be the best year we have ever had for melons - we have 3 kinds. I think they should be ready in a week or two - the early ones the Sun Jewels - they are yellow and shaped like a football. The field heirloom tomatoes are ripening faster and we have 3 kinds of tomatoes for you this week - sungold cherry tomatoes, Romas, and variety of slicing heirloom tomatoes. Hmmm...Basil, Tomato and Mozzarella sandwich anyone? Some of the romas and slicers maybe a little underripe when you get them - just put them on your counter and let them ripen up. the heirloom slicing tomatoes are ripe when their bottoms are little soft and a deep yellow, burgundy, red or rose - depending on the variety. Below is a description of all the tomatoes we are growing:
Sungold - Hybrid Exceptionally sweet, bright tangerine-orange cherry tomatoes .
Cherokee Purple: Heirloom. Medium-large, flattened globe fruits. Color is dusky pink with dark shoulders. Multilocular interior ranges from purple to brown to green. Relatively short vines. Indeterminate.
Moskovich: Heirloom. Fruits are early, deep red, and cold tolerant. Rich taste. Smooth and globe-shaped, 4-6 oz. with a small stem scar.
Rose: heirloom. Rose is a deep rose-red color, usually smoother than Brandywine, and every bit as large and meaty. Normal-leaf plants out-yield Brandywine.
Striped Cavern: heirloom. A striking, unique variety. Small, bell pepper-like tomatoes, red with gold stripes, avg. 8 oz. Hollow inside except for a small cluster of seeds. Perfect for stuffing, cooked or raw.
Valentino- a San Marzano type. Heirloom. Seed saved from a friend from her Grandfather from Italy from 1906. Large paste tomatoes that are slightly more pear-shaped . The 4-6oz. fruits are tasty and make good sauce.
Roma: producing heavy yields of picture-perfect, thick-walled fruit with deep red color and mild flavor - . Fruits average 4-6 oz.
Black Krim: Heirloom. Named for the Crimean peninsula in the Black Sea. Slightly flattened 4-5" globes with dark greenish-black shoulders, turns almost black with enough heat and sun. Excellent full flavor.
Mexico Midget: Heirloom. Very prolific plants continue producing throughout the entire growing season. Hundreds of round ½" fruits give an incredible flash of rich tomato flavor, great for salads or selling in pints. One of the best.
Great White: heirloom. Big yellow-white fruits with mild taste. Fruit is meaty with few seeds, a mild non-acid taste, and creamy texture. The medium-tall plants are less viney and mature earlier than other "whites".
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, PICKLING CUKES, ZUCCHINI, YELLOW SQUASH, HOT PEPPERS, GREEN PEPPERS, ROMA TOMATOES, SUNGOLD CHERRY TOMATOES, SLICINGTOMATOES, EGGPLANT, SANGRE RED AND NICOLA YELLOW POTATOES, LOTS 'O' BASIL.
Our blog is at: www.blueheronfarmvt.com - check us out and/or leave a comment
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
From Fiona - one of our working members - On Monday we were chatting about photos. Seems that several people have been taking photos of the farm/farm stand/wonderful veggies etc. etc. People enjoy sharing their photos (its another good way to build community). So I agreed to set up a photo sharing site for the farm. Take a look and see what you think.
Island Blueberries is Open
We are lucky on this little road of ours. Raspberries next door, veggies and eggs in the middle and blueberries up the street on the corner of Quaker and Adam School Road. Kathy and Steve have their blueberry field open usually Thursdays through Saturdays and sometimes other days of the week - 9-5. Call before you go to pick, 372-5656 for open details. PYO is 2.80lb- bring your own container or they have containers you can purchase there. I think we have about 20 qts frozen already. They are so sweet. Also, they are raised organically - they are not sprayed with pesticides.
EGGS FOR SALE
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen.
RECIPES
Fresh Tomato Storage: I know I know - In the grocery store you buy tomatoes and they are sometimes in the cooler section - but PLEASE Keep these fresh tomatoes on the counter until you use them. Don't put them in the fridge! It makes them mealy, mushy and less tasty. Just keep them in a bowl or line your counter with them - very festive for this August.
Pesto Tortellini – Terrific for Summer Entertaining - shared by Caroline BHF CSA member
by Dawn on June 22, 2010
2 packages (9 ounces each) refrigerated cheese tortellini
2 cups loosely packed fresh basil leaves
1/4 cup pine nuts, toasted
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 small garlic clove, crushed with garlic press
1/2 pint cherry tomatoes, each cut in half or into quarters if large
In sauce pot, prepare tortellini in boiling water as label directs. Drain tortellini, reserving 1/2 cup pasta cooking water. Return tortellini to saucepot. In blender, combine basil, pine nuts, Parmesan cheese, olive oil, salt, pepper, garlic, and reserved pasta cooking water and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula. Add basil mixture and tomatoes to tortellini; toss until evenly mixed. Top with shaved Parmesan cheese and pine nuts. Preparation Time: 15 min. Cooking Time: 25 min. Serves 6
Ricotta and Tomato Toast from Everyday Food
1 thick slice whole-wheat bread, lightly toasted
¼ cup part skim ricotta cheese
½ small heirloom or beefsteak tomato, sliced
Fresh basil leaves
¼ teaspoon olive oil
S & P to taste
Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with S & P.
Fudgy Zucchini Muffins - The Washington Post, August 29, 2007
These are worth making even when you don't have too many zucchinis on hand.The muffins are best eaten within 2 days. They can be individually wrapped, gathered into a heavy-duty resealable plastic food storage bag and frozen for up to 1 month (expel as much air from the bag as possible before sealing). Makes 12 large muffins
2 1/2 cups flour (may combine 1 1/2 cups flour and 1 cup whole wheat flour)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup corn oil or other flavorless vegetable oil
2 1/2 ounces unsweetened chocolate, in pieces or coarsely chopped
1 cup plus 2 tablespoons sugar
2/3 pound zucchini, peeled, trimmed and finely chopped (about 2 cups)
1/3 cup low-fat or nonfat vanilla yogurt
2 large eggs
3/4 cup chocolate morsels
Position a rack in the center of the oven; preheat to 350 degrees. Lightly grease a large-cup muffin tin with nonstick cooking oil spray or line with paper muffin cups.In a medium bowl, combine the flour, salt and baking soda and mix well; set aside. In a medium saucepan over medium-low heat, heat the oil and chocolate just until the chocolate has melted, stirring to combine. Remove from the heat and add the sugar, zucchini and yogurt, stirring until the sugar has dissolved. Add the eggs, stirring vigorously until well blended. Add the flour mixture and chocolate morsels just until evenly incorporated. Use a large spoon or half-cup measure to divide the batter evenly among the muffin cups; they will be full. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the center muffin comes out clean -- except for the bottom 1/4 inch, which should look wet. Transfer the muffin tin to a wire rack to cool for at least 15 minutes before serving.
Subscribe to:
Posts (Atom)