VOLUME VI, JOURNAL VI
JULY 25, 2011
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Greetings from the farm! Well here we are the last week of July. Wait a second, JULY?! The summer is blowing by us. And now dare I say here is August next week? Wow! The girls got lots of swimming in the ocean and the pool last week - I don't remember when our toes were so clean:) It was great to see the girls laugh and splash and have fun - especially missing the heat wave that was here - on the ocean it was at most 80 degrees and very breezy and no mosquitoes. We were very lucky, big thanks to Nana for having us down and the aunties and uncle who played so much with Sadie and Delia. We are happy to be back though - the weather on Sunday was divine! And I hear there will be rain hopefully tonight and into tomorrow - all the crops could use some rain.
We had the Great Garlic Harvest today. 1.5 weeks earlier than normal - it is usually a harvest that occurs on or very near our wedding anniversary - August 2nd. Either way - the GARLIC IS BEAUTIFUL! We have it drying in the barn - in bread crates and hanging from the ceiling of the barn. Big thanks to Gail, Diantha, Sophie, Adora, Ashlynn and Tracy for getting it all out. WAHOooooooo! Also a HUGE thanks to our friends of the Congregational Church of South Hero who trucked out here for a morning in November who helped this very pregnant mama and papa to plant 30 lbs of garlic. Over 25 folks showed up to help - we had it all planted in 15 minutes. Wow! And todays harvest took 45 minutes! Way to go.
We are picking the firsts of tomatoes, zucchini and summer squash this week. It is just a taste and more to come - I promise - but we wanted to make sure you all got some. The great thing with these is that when they first come in - we treasure their yummy greatness. They are so tasty - you can taste all the goodness from the soil, the rain, the sun, the wind, and dare I say snow in them. Everything we do to the soil, makes our food taste the way it does. I am glad we did not push our soil too much this spring - it was worth the wait. To feel those tender, young summer squash being cut from the vine and laid so gingerly in the basket this morning - so delicate but full of flavor. The tomatoes from the hoophouse are turning red, orange, yellow and purple - they drip with sun ripeness - we appreciate each and everyone that comes. We appreciate them even more because we had many friends come and help put up this new hoophouse this past fall and early winter - being very pregnant and then with a little one tucked in my coat. These tomatoes are full of lovin' from lots of people near and far. And those super sweet cherry tomatoes - we picked a few pints today - well 8 pints - it was hard not to gobble them all up - some of you may choose to have cherries over full size tomatoes. These tomatoes we spoke to, we cared for, transplanted and told them to have patience while we waited for the ground to warm and water to recede. They are all the better tasting for all that waiting. The field heirloom tomatoes (all 1000 feet of them) are growing robust and green - flash tape flickering in the breeze to keep them from being gobbled up by crows. You can hear them growing - cheering each other on. Soon we will have over 25 different varieties of heirloom tomatoes for your table and your bellies.
I got the opportunity to work without a babe on my back and by my side last night and I pulled at the power weed whacker out. I stood amongst the cucurbur field - in all of its glowing, luscious greenness - and took back paths to all the plants: cucumbers, zucchinis, summer squash, melons, watermelons, tomatoes (tomatoes are a night shade do to field conditions this year they got to get cozy with their cousins - they don't seem to mind) - it was a site of beauty - I could feel the cucurbit family let their hair down and start filling in the spaces I just made clearing the weeds and grasses. Our farm at dusk - is beautiful - you can see everything growing - if you are still and present - and it opens its world to you.
We still have frozen, Certified Organic Pasture raised Heritage Chicken for sale. $6.00lb and they range between 3.5 - 5.25 lbs. Let us know if you are interested. We will have another batch - ready in the first week of August.
Peace, your farmers, Christine, Adam, Sadie and Delia
WHAT’S IN THE SHARE THIS WEEK: A Variety of Lettuce Heads, Basil, Napa Cabbage, Bok Choy, Arugula, maybe some more oriental eggplant , garlic, a couple of hot peppers, sweet peppers, zucchini, summer squash, TOMATOES, and maybe a few other things !
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.
PICK YOUR OWN RASPBERRIES - right here on Quaker Rd - Our neighbors Meg and Jim now have their pick your own raspberry field open - please call them for hours. The raspberries are so yummy - Sadie needs to pick a few each night - to make sure they are still yummy. You can reach Meg at 343-5497. THE PICKING IS WONDERFUL! They are 3.50 pint for PYO. At the farmers market they sell for 4.00 1/2 pint. Also Meg has some of her delicious Raspberry Jam - made with just a touch of sugar and raspberries.
PICK YOUR OWN BLUBERRIES - right here on the corner of Quaker and Adam Schools Road - Kathy and Steve now have their blueberry patch open - usually Thursday through Saturday - its best to call them for times. Their number is 372-5656. If you get their answering machine just listen to the message it will tell you if they are open or not for the day.
Recipes:
GRILLED BUTTER LETTUCE SALAD WITH BUTTERMILK-CHIVE DRESSING
(adapted from Fine Cooking #105)
1 butter lettuce, cut in half lengthwise
1/4 cup buttermilk
1/8 cup creme fraiche (I substituted sour cream)
1 Tbs olive oil
1 Tbs thinly sliced chives
1/2 Tbs freshly squeezed lemon juice
salt and pepper to taste
vegetable oil for the grill
Prepare a gas or charcoal grill at medium-high heat. Whisk the buttermilk, creme fraiche, olive oil in a bowl. Add the chives, lemon juice and mix well. Season with salt and pepper. Reserve. Brush the grill with a light coating of vegetable oil, place the lettuce, cut side down, and grill for 2 to 3 minutes. Transfer the grilled lettuce to a serving plate, cut side up, and drizzle the dressing over it. Sprinkle with a little more salt and pepper, and serve.Grilling the lettuce intensifies its flavor, and changes the texture ever so slightly, making each bite have its own character: closer to the edge a bit smokey, a crisper and brighter taste as you indulge deeper. The buttermilk dressing is very flavorful – it will certainly go well over other roasted or steamed veggies. I can see myself grilling lettuce during the whole Summer!
Crunchy Bok Choy Slaw
http://www.eatingwell.com/recipes/crunchy_bok_choy_slaw.html
From EatingWell: August/September 2006
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
2 medium carrots, shredded
2 scallions, thinly sliced
Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.
Bok Choy, Carrot and Apple Slaw
http://healthy.food.com/recipe/bok-choy-carrot-and-apple-slaw-94458
3 heads baby bok choy
1 teaspoon coarse salt ( divided)
1 apples, peeled and cut into matchstick pieces (I hear Hacketts has early apples starting today)
1 carrots, peeled and cut into matchstick pieces
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons canola oil
1/2 teaspoon grated fresh ginger
freshly grated pepper
Cut bok choy in half lengthwise. Cut stem off as well as any bruised leafy tops. Rinse each half thouroughly to remove any grit. Slice each half crosswise into thin strips. Place all in a colander. Rinse lightly and shake until most of water has drained. Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander. Place a canned good on top of the plate to weigh it down. Meanwhile place apple and carrot matchstick pieces in a medium bowl. Add lemon juice, canola oil, and ginger. Add bokchoy to the bowl with the apple and carrot. Add 1/2 tsp coarse salt and some freshly grated pepper to taste. Stir and refrigerate for at least 15 minutes before serving.
Welcome to our Farm! Little stories about our life as organic farmers raising a family on an island in the middle of Lake Champlain
Monday, July 25, 2011
Monday, July 18, 2011
July 18th CSA Newsletter :)
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Greetings from the farm!
The usual author of these notes is away this week to Cape Cod for some fun with family. Christine, Sadie, and Delia left yesterday to spend a few days with 'Nana' and the aunties and uncles in Falmouth, MA. So, I (Adam) am here with Adora & Ashlyn holding down the fort (Tracy is away, too). Things are much more calm this week on our farm. We are still tending the summer veggies I know you are all looking forward to- cukes, tomatoes, squash,potatoes, etc. These crops are doing well and we should see some yields soon! We still appreciate your support and patience with this feast/famine season. I even get a bit jealous and self-doubting when I see farms pulling into market with the goods I have not been able to harvest yet, and I wonder what others must think. But then I remember that we have our way of growing things and that we respect our soil and we know you support this approach by being members of our CSA. Thank you!
And besides, the produce we do have is top notch .
One thing we have been thinking a lot about lately is having a summer "Hoedown" party- you know, potluck, lots of music, or just hanging out in the shade. We would love to have our farm family friends here for a work session (weeding, planting, cleaning up stalls, etc.), tours of the farm and hayrides, and enjoying the company! Let us know if you have ideas or talents to add!
We still have frozen, Certified Organic Pasture raised Heritage Chicken for sale. $6.00lb and they range between 3.5 - 5.25 lbs. Let us know if you are interested. We will have another batch - ready in the first or second week of August.
Peace, your farmers, Christine, Adam, Sadie and Delia
WHAT’S IN THE SHARE THIS WEEK: A Variety of Lettuce Heads, Basil, Napa Cabbage, Heirloom Rainbow Chard, Bok Choy, Arugula, maybe some more oriental eggplant , garlic, a couple of hot peppers, onions, and maybe a few other things !
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.
PICK YOUR OWN RASPBERRIES - right here on Quaker Rd - Our neighbors Meg and Jim now have their pick your own raspberry field open - please call them for hours. The raspberries are so yummy - Sadie needs to pick a few each night - to make sure they are still yummy. You can reach Meg at 343-5497. THE PICKING IS WONDERFUL! They are 3.50 pint for PYO. At the farmers market they sell for 4.00 1/2 pint. Also Meg has some of her delicious Raspberry Jam - made with just a touch of sugar and raspberries.
PICK YOUR OWN BLUBERRIES - right here on the corner of Quaker and Adam Schools Road - Kathy and Steve now have their blueberry patch open - usually Thursday through Saturday - its best to call them for times. Their number is 372-5656. If you get their answering machine just listen to the message it will tell you if they are open or not for the day.
Recipes
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 WITH LEMON-PEPPER DRESSING
1/4 cup
1/4 cup
2 tsp.
1/2 tsp.
6 cups olive oil (preferably extra-virgin)
fresh lemon juice
grated lemon peel
dried crushed red pepper
coarsely torn arugula
Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.
BRUSCHETTE CON PESTO DI RUCOLA, adapted from The Simple Grande Gardening Cookbook by Jean Ann Pollard
Makes about 1 cup
The Bruschette: Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown.
The Spread: In a food processor or blender, combine til smooth:
A handful of arugula or wild arugula (the wild will be spicier) S & P to taste
2 small garlic cloves
1/4 cup toasted pine nuts or walnuts
1/4 cup olive oil
Blend together to make a thick paste. Add:
1/2 cup parmesan cheese
Top the bruschette.
SHITAKE BOK CHOY SOUP WITH NOODLES
Editors' note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).
1/2 lb.
1/2 lb.
6
8 g.
6 oz. bok choy
fresh shiitake mushrooms
scallions
katsuobushi (dried bonito flakes; about 2/3 cup) (I've used chicken or vegetable broth instead)
thin Asian wheat or buckwheat noodles
Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.
In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.
Gourmet, February 1999
Bok Choy:
from a CSA member:
Bok choy: (the bok choy in the box was amazingly good!)
1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water
Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly
crisp.
Very easy, very good.
source: Ken Hom's Chinese Cookery
(very good recipes, clear instructions, and excellent taste)
Greetings from the farm!
The usual author of these notes is away this week to Cape Cod for some fun with family. Christine, Sadie, and Delia left yesterday to spend a few days with 'Nana' and the aunties and uncles in Falmouth, MA. So, I (Adam) am here with Adora & Ashlyn holding down the fort (Tracy is away, too). Things are much more calm this week on our farm. We are still tending the summer veggies I know you are all looking forward to- cukes, tomatoes, squash,potatoes, etc. These crops are doing well and we should see some yields soon! We still appreciate your support and patience with this feast/famine season. I even get a bit jealous and self-doubting when I see farms pulling into market with the goods I have not been able to harvest yet, and I wonder what others must think. But then I remember that we have our way of growing things and that we respect our soil and we know you support this approach by being members of our CSA. Thank you!
And besides, the produce we do have is top notch .
One thing we have been thinking a lot about lately is having a summer "Hoedown" party- you know, potluck, lots of music, or just hanging out in the shade. We would love to have our farm family friends here for a work session (weeding, planting, cleaning up stalls, etc.), tours of the farm and hayrides, and enjoying the company! Let us know if you have ideas or talents to add!
We still have frozen, Certified Organic Pasture raised Heritage Chicken for sale. $6.00lb and they range between 3.5 - 5.25 lbs. Let us know if you are interested. We will have another batch - ready in the first or second week of August.
Peace, your farmers, Christine, Adam, Sadie and Delia
WHAT’S IN THE SHARE THIS WEEK: A Variety of Lettuce Heads, Basil, Napa Cabbage, Heirloom Rainbow Chard, Bok Choy, Arugula, maybe some more oriental eggplant , garlic, a couple of hot peppers, onions, and maybe a few other things !
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.
PICK YOUR OWN RASPBERRIES - right here on Quaker Rd - Our neighbors Meg and Jim now have their pick your own raspberry field open - please call them for hours. The raspberries are so yummy - Sadie needs to pick a few each night - to make sure they are still yummy. You can reach Meg at 343-5497. THE PICKING IS WONDERFUL! They are 3.50 pint for PYO. At the farmers market they sell for 4.00 1/2 pint. Also Meg has some of her delicious Raspberry Jam - made with just a touch of sugar and raspberries.
PICK YOUR OWN BLUBERRIES - right here on the corner of Quaker and Adam Schools Road - Kathy and Steve now have their blueberry patch open - usually Thursday through Saturday - its best to call them for times. Their number is 372-5656. If you get their answering machine just listen to the message it will tell you if they are open or not for the day.
Recipes
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 WITH LEMON-PEPPER DRESSING
1/4 cup
1/4 cup
2 tsp.
1/2 tsp.
6 cups olive oil (preferably extra-virgin)
fresh lemon juice
grated lemon peel
dried crushed red pepper
coarsely torn arugula
Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.
BRUSCHETTE CON PESTO DI RUCOLA, adapted from The Simple Grande Gardening Cookbook by Jean Ann Pollard
Makes about 1 cup
The Bruschette: Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown.
The Spread: In a food processor or blender, combine til smooth:
A handful of arugula or wild arugula (the wild will be spicier) S & P to taste
2 small garlic cloves
1/4 cup toasted pine nuts or walnuts
1/4 cup olive oil
Blend together to make a thick paste. Add:
1/2 cup parmesan cheese
Top the bruschette.
SHITAKE BOK CHOY SOUP WITH NOODLES
Editors' note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).
1/2 lb.
1/2 lb.
6
8 g.
6 oz. bok choy
fresh shiitake mushrooms
scallions
katsuobushi (dried bonito flakes; about 2/3 cup) (I've used chicken or vegetable broth instead)
thin Asian wheat or buckwheat noodles
Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.
In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.
Gourmet, February 1999
Bok Choy:
from a CSA member:
Bok choy: (the bok choy in the box was amazingly good!)
1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water
Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly
crisp.
Very easy, very good.
source: Ken Hom's Chinese Cookery
(very good recipes, clear instructions, and excellent taste)
Wednesday, July 13, 2011
Farmers Market TODAY!
At the South Hero Farmers Market today - SUGAR SNAP PEAS,bok choy, napa cabbage, summer lettuce mix, lettuce heads, kale, chard, basil, peppers, and OUR CERTIFIED ORGANIC Pastured Heritage Chicken. Wooohooo! From 4-7pm at St Rose on Rte 2. Oh did I happen to mention we'll have SUGAR SNAP PEAS :)
Monday, July 11, 2011
Journal Post for the week of July 11, 2011
VOLUME VI, JOURNAL IV
JULY 11, 2011
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Greetings from the farm! So here is Week 4. Three words for you - SUGAR SNAP PEAS! After crazy week it has been for our family, farm and community - we have for you the sweet candy of early summer - SUGAR SNAP PEAS. They are better than candy - you can eat the whole bag and not feel guilty - they are a protein (legume), sweet (like candy) and juicy (yum). With SSP, eat the whole thing - don't just eat the inside - eat the whole thing - you can even eat the stem. Well maybe thats pushing it - and maybe I am just lazy so I eat the whole thing. Kids love them, Adults love them - I have never met anyone who doesn't love these - oh and if you are one of those people, please don't tell me - but pass these luscious peas on to someone who will take great pleasure from them. They are great right from the field, chilled, dipped into hummus, tossed at the very end of a stir fry, chopped and put in a salad or mixed into rice. Maybe I should try them with ice cream. Did you know that the SSP was "invented" in the 1960's with the cross pollination of snow peas and english shelling peas. I am glad they came up with them. Sadie loves them and Delia likes hearing the crunch when she pierces one of them with her two little teeth. :)
Also in this week share is some Orient Express eggplants that we are growing in the hoophouse. Eggplants come on in flushes - so probably in another two weeks you will get more - we are growing threes kinds of eggplants in the front hoophouse - orients, listada de gandia - Italian heirloom, and Ping tung. Also new in the share this week is Napa Cabbage - we love this cabbage (hmmm...I love all my veggies - I hope they don't know that I am professing my love to each of them - hope they don't get jealous). It is big, juicy and you can eat it raw or cooked in a stir fry. Use the whole thing. Don't worry about the little holes in them - the flea beetles like taking their nibble from them - but they don't harm the taste. This cabbage grows fast - our other cabbages are just starting to ball up and we planted them the same time. We should have summer squash, zucchini and cukes in about 2 or so weeks. Tomatoes about the same time.
Bok Choy and Arugula next week.
We have Fresh, Certified Organic Pasture raised Heritage Chicken for sale. $6.00lb and they range between 3.5 - 5.25 lbs. We processed them on Friday. They are available at pickup. After Tuesday, they will be going in the freezer. Let us know if you are interested. We will have another batch - ready in the first or second week of August.
Thanks to everyone who came to help us out while Adam was gone. So many people came to help and support us. I felt truly overwhelmed with Adam's absence but thankful at the same time with all our friends in our community to help process over 120 chickens, move 600 bales of hay while I put my babes to bed, clean up the barn yard, for building a barn for Annie, for washing eggs, for holding and playing with my babes while I had to work in the fields, for brining my diaper wipes because I ran out, for doing errands for me, for doing things without even being asked, for bringing me more ice for the chickens, for teaching our interns how to process chickens, for an ear to listen to me while I debriefed, for laughter, for pizza, for the ourpouring of love and support . We love living here and being part of this community. When I was filling Adam in about the last 5 days last night, he was so appreciative and he thought this kind of support is what farming communities are supposed to be like - like they were in years past - when we didn't live in gated communities and people knew their neighbors. When the hay is ready it is ready - it can't wait a day or two - and thats when you call everyone and their sister for help - and wow did you all come out - it a true honor to have this farm with all of you and to know that you are there to help move 600 bales on a warm friday evening. This is community. And you know what, if you ever need help, just call, we'll be there too.
Food for Thought was this past weekend - where families can pick up healthy food for their families for breakfast and lunch. We were able to donate over 40 heads of yummy lettuce. And next week we will be giving them Sugar Snap Peas thanks to a generous community donor who gave us money to supply some fresh vegetables to the program.
Yesterday was the Blessing of the Animals, Adam was supposed to go and play guitar but ...anyways Sadie and Delia and I went and Sadie brought her picture of Annie the cow. She told me that "I think Annie would make too much of a mess in the church so we should just take her picture." Then we walked up to the crowd that were sitting under the old maples a the church and Sadie held her picture out for all to see - proud as proud can be. Cordelia greeted her - and Sadie said "This is my cow Annie and I brought her to get blessed - I only brought the picture because she wouldn't fit in the Saturn." My eyes watered with my smile because through all this chaos this week for us and our community - here is this little precious child - who loves life so much and all around her - is so incredibly amazing and thoughtful. We are blessed.
Thanks for being part of our farm and giving us all this lovin'. Peace, your farmers, Christine, Adam, Sadie and Delia
WHAT’S IN THE SHARE THIS WEEK: Green Leaf and Butterhead Lettuce Heads, Basil, Napa Cabbage, Heirloom Rainbow Chard, Red Russian Kale,Orient Express Eggplant, SUGAR SNAP PEASand maybe a few other things ! In the recipes - you can use kale and chard interchangeably.
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.
PICK YOUR OWN RASPBERRIES - right here on Quaker Rd - Our neighbors Meg and Jim now have their pick your own raspberry field open - please call them for hours. The raspberries are so yummy - Sadie needs to pick a few each night - to make sure they are still yummy. You can reach Meg at 343-5497. THE PICKING IS WONDERFUL! They are 3.50 pint for PYO. At the farmers market they sell for 4.00 1/2 pint. Also Meg has some of her delicious Raspberry Jam - made with just a touch of sugar and raspberries.
PICK YOUR OWN BLUBERRIES - right here on the corner of Quaker and Adam Schools Road - Kathy and Steve now have their blueberry patch open - usually Thursday through Saturday - its best to call them for times. Their number is 372-5656. If you get their answering machine just listen to the message it will tell you if they are open or not for the day.
Recipes
BASIL WALNUT VINAIGRETTE - this recipe was a big hit at the Wednesday Farmers Market with Matt from Wally's Bagels and Emily from South Hero Land Trust
1 tsp.
20
1/2 tsp.
1/2 tsp.
2 tsp.
4 tbsp.
1/2 cup chopped garlic
basil leaves
salt
pepper
Dijon mustard
white wine vinegar
olive oil
Whirl together the above ingredients, and toss with lightly steamed green beans and/or cooked potatoes, or? Then toss with: chopped walnuts and 3 sliced scallions.
Kale or Chard Pesto - www.iheartkale.blogspot.com - as seen at the farmers market this past wednesday featuring our kale
1 bunch (4-5 cups) red Russian kale, stemmed and chopped
2 cloves garlic, peeled but left whole
1/4-1/3 cup extra-virgin olive oil
1/4 cup parmesan cheese
1/4 cup pine nuts or any kind of nuts or you can leave this out
1/2 teaspoon salt
Place kale and garlic in a strainer over the sink and pour about 5 cups of boiling water over: this will blanch any bitterness from the kale and mellow the raw garlic. Toast the pine nuts in a dry skillet until they are touched with golden brown. Combine small batches of kale, garlic, olive oil, parmesan cheese and pine nuts in a food processor and pulse well until you have a smooth paste. Stir your batches together and salt to taste. Toss with hot pasta, spread on crackers or bread, or use to top baked potatoes.
Light Ginger Citrus Napa Slaw - http://kblog.lunchboxbunch.com
vegan, serves 4
3-4 cups Napa Cabbage, chopped into thin 2 inch strips
1 small yellow bell pepper, diced
1/4 cup red wine vinegar
2 tsp olive oil
2 tsp black pepper
1/2 cup orange slices or mandarin segments
1 Tbsp lemon juice
3 Tbsp Vegenaise
1-2 Tbsp fresh ginger, grated
2 tsp agave syrup
1 tsp paprika
dash of salt as needed
optional add-in: 1/2 cup chopped flat parsley
Directions:
Add cabbage, bell pepper and citrus slices to large bowl. Add vinegar, oil, vegenaise and agave syrup. Toss well. Add in salt, pepper, ginger, paprika and lemon juice.Toss well again. Chill until ready to serve. A few hours in the fridge will assist in marinating the cabbage. *for a creamier slaw simply add more vegenaise. Serve as a side dish or salad. More optional add in ideas: cayenne, garlic, sliced almonds, pea shoots, sliced fennel, cold snow peas, bean sprouts, toasted sesame seeds.
Eggplant
The Oriental Eggplants can be eaten with the skins on, not saleted, just slice and put olive oil on it and grill or bread and fry, or put in stir fry, lasagha, eggplant parm, etc. It is a sweeter egg plant with a non-bitter skin.
JULY 11, 2011
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Greetings from the farm! So here is Week 4. Three words for you - SUGAR SNAP PEAS! After crazy week it has been for our family, farm and community - we have for you the sweet candy of early summer - SUGAR SNAP PEAS. They are better than candy - you can eat the whole bag and not feel guilty - they are a protein (legume), sweet (like candy) and juicy (yum). With SSP, eat the whole thing - don't just eat the inside - eat the whole thing - you can even eat the stem. Well maybe thats pushing it - and maybe I am just lazy so I eat the whole thing. Kids love them, Adults love them - I have never met anyone who doesn't love these - oh and if you are one of those people, please don't tell me - but pass these luscious peas on to someone who will take great pleasure from them. They are great right from the field, chilled, dipped into hummus, tossed at the very end of a stir fry, chopped and put in a salad or mixed into rice. Maybe I should try them with ice cream. Did you know that the SSP was "invented" in the 1960's with the cross pollination of snow peas and english shelling peas. I am glad they came up with them. Sadie loves them and Delia likes hearing the crunch when she pierces one of them with her two little teeth. :)
Also in this week share is some Orient Express eggplants that we are growing in the hoophouse. Eggplants come on in flushes - so probably in another two weeks you will get more - we are growing threes kinds of eggplants in the front hoophouse - orients, listada de gandia - Italian heirloom, and Ping tung. Also new in the share this week is Napa Cabbage - we love this cabbage (hmmm...I love all my veggies - I hope they don't know that I am professing my love to each of them - hope they don't get jealous). It is big, juicy and you can eat it raw or cooked in a stir fry. Use the whole thing. Don't worry about the little holes in them - the flea beetles like taking their nibble from them - but they don't harm the taste. This cabbage grows fast - our other cabbages are just starting to ball up and we planted them the same time. We should have summer squash, zucchini and cukes in about 2 or so weeks. Tomatoes about the same time.
Bok Choy and Arugula next week.
We have Fresh, Certified Organic Pasture raised Heritage Chicken for sale. $6.00lb and they range between 3.5 - 5.25 lbs. We processed them on Friday. They are available at pickup. After Tuesday, they will be going in the freezer. Let us know if you are interested. We will have another batch - ready in the first or second week of August.
Thanks to everyone who came to help us out while Adam was gone. So many people came to help and support us. I felt truly overwhelmed with Adam's absence but thankful at the same time with all our friends in our community to help process over 120 chickens, move 600 bales of hay while I put my babes to bed, clean up the barn yard, for building a barn for Annie, for washing eggs, for holding and playing with my babes while I had to work in the fields, for brining my diaper wipes because I ran out, for doing errands for me, for doing things without even being asked, for bringing me more ice for the chickens, for teaching our interns how to process chickens, for an ear to listen to me while I debriefed, for laughter, for pizza, for the ourpouring of love and support . We love living here and being part of this community. When I was filling Adam in about the last 5 days last night, he was so appreciative and he thought this kind of support is what farming communities are supposed to be like - like they were in years past - when we didn't live in gated communities and people knew their neighbors. When the hay is ready it is ready - it can't wait a day or two - and thats when you call everyone and their sister for help - and wow did you all come out - it a true honor to have this farm with all of you and to know that you are there to help move 600 bales on a warm friday evening. This is community. And you know what, if you ever need help, just call, we'll be there too.
Food for Thought was this past weekend - where families can pick up healthy food for their families for breakfast and lunch. We were able to donate over 40 heads of yummy lettuce. And next week we will be giving them Sugar Snap Peas thanks to a generous community donor who gave us money to supply some fresh vegetables to the program.
Yesterday was the Blessing of the Animals, Adam was supposed to go and play guitar but ...anyways Sadie and Delia and I went and Sadie brought her picture of Annie the cow. She told me that "I think Annie would make too much of a mess in the church so we should just take her picture." Then we walked up to the crowd that were sitting under the old maples a the church and Sadie held her picture out for all to see - proud as proud can be. Cordelia greeted her - and Sadie said "This is my cow Annie and I brought her to get blessed - I only brought the picture because she wouldn't fit in the Saturn." My eyes watered with my smile because through all this chaos this week for us and our community - here is this little precious child - who loves life so much and all around her - is so incredibly amazing and thoughtful. We are blessed.
Thanks for being part of our farm and giving us all this lovin'. Peace, your farmers, Christine, Adam, Sadie and Delia
WHAT’S IN THE SHARE THIS WEEK: Green Leaf and Butterhead Lettuce Heads, Basil, Napa Cabbage, Heirloom Rainbow Chard, Red Russian Kale,Orient Express Eggplant, SUGAR SNAP PEASand maybe a few other things ! In the recipes - you can use kale and chard interchangeably.
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.
PICK YOUR OWN RASPBERRIES - right here on Quaker Rd - Our neighbors Meg and Jim now have their pick your own raspberry field open - please call them for hours. The raspberries are so yummy - Sadie needs to pick a few each night - to make sure they are still yummy. You can reach Meg at 343-5497. THE PICKING IS WONDERFUL! They are 3.50 pint for PYO. At the farmers market they sell for 4.00 1/2 pint. Also Meg has some of her delicious Raspberry Jam - made with just a touch of sugar and raspberries.
PICK YOUR OWN BLUBERRIES - right here on the corner of Quaker and Adam Schools Road - Kathy and Steve now have their blueberry patch open - usually Thursday through Saturday - its best to call them for times. Their number is 372-5656. If you get their answering machine just listen to the message it will tell you if they are open or not for the day.
Recipes
BASIL WALNUT VINAIGRETTE - this recipe was a big hit at the Wednesday Farmers Market with Matt from Wally's Bagels and Emily from South Hero Land Trust
1 tsp.
20
1/2 tsp.
1/2 tsp.
2 tsp.
4 tbsp.
1/2 cup chopped garlic
basil leaves
salt
pepper
Dijon mustard
white wine vinegar
olive oil
Whirl together the above ingredients, and toss with lightly steamed green beans and/or cooked potatoes, or? Then toss with: chopped walnuts and 3 sliced scallions.
Kale or Chard Pesto - www.iheartkale.blogspot.com - as seen at the farmers market this past wednesday featuring our kale
1 bunch (4-5 cups) red Russian kale, stemmed and chopped
2 cloves garlic, peeled but left whole
1/4-1/3 cup extra-virgin olive oil
1/4 cup parmesan cheese
1/4 cup pine nuts or any kind of nuts or you can leave this out
1/2 teaspoon salt
Place kale and garlic in a strainer over the sink and pour about 5 cups of boiling water over: this will blanch any bitterness from the kale and mellow the raw garlic. Toast the pine nuts in a dry skillet until they are touched with golden brown. Combine small batches of kale, garlic, olive oil, parmesan cheese and pine nuts in a food processor and pulse well until you have a smooth paste. Stir your batches together and salt to taste. Toss with hot pasta, spread on crackers or bread, or use to top baked potatoes.
Light Ginger Citrus Napa Slaw - http://kblog.lunchboxbunch.com
vegan, serves 4
3-4 cups Napa Cabbage, chopped into thin 2 inch strips
1 small yellow bell pepper, diced
1/4 cup red wine vinegar
2 tsp olive oil
2 tsp black pepper
1/2 cup orange slices or mandarin segments
1 Tbsp lemon juice
3 Tbsp Vegenaise
1-2 Tbsp fresh ginger, grated
2 tsp agave syrup
1 tsp paprika
dash of salt as needed
optional add-in: 1/2 cup chopped flat parsley
Directions:
Add cabbage, bell pepper and citrus slices to large bowl. Add vinegar, oil, vegenaise and agave syrup. Toss well. Add in salt, pepper, ginger, paprika and lemon juice.Toss well again. Chill until ready to serve. A few hours in the fridge will assist in marinating the cabbage. *for a creamier slaw simply add more vegenaise. Serve as a side dish or salad. More optional add in ideas: cayenne, garlic, sliced almonds, pea shoots, sliced fennel, cold snow peas, bean sprouts, toasted sesame seeds.
Eggplant
The Oriental Eggplants can be eaten with the skins on, not saleted, just slice and put olive oil on it and grill or bread and fry, or put in stir fry, lasagha, eggplant parm, etc. It is a sweeter egg plant with a non-bitter skin.
Tuesday, July 5, 2011
Journal Post for the week of July 5, 2011
VOLUME VI, JOURNAL III
JULY 5, 2011
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Greetings from the farm! So here is Week 3. We have been busy. Actually, when have we not been busy - it feels like we are constantly running from one thing to another, but I think we are basically caught up. A funny thought this week, when we had been going through and looking at crops, words came out of my mouth: "Oh and by the 15th we will be planting for fall crops". Really?! Our intern commented, didn't we just finish planting spring/summer crops? Well yes, and we still are, and picking, and choosing what we will grow and how many rotations of things. We were hoping for two rounds of zucchini and cukes and a few other things - now just one beautiful one, with the weather and late start. Sweet corn transplants will be going in this weekend. Winter Squash and pumpkins all got planted in over the holiday. We will have fall shelling peas because the ones we seeded mid-may did not come up BUT we will have Sugar Snap Peas next Monday, and this Thursday for those who are Thursday deliveries (lucky ones:) ) It looks like we may have napa cabbage, bok choy, and possibly eggplants next week too. The tomatoes are getting big and should start turning any day now. We will be planting those sweet salad turnips and more radishes. Everything is growing and is looking amazing. If you would ever like a tour of it all please let us know - we'd gladly walk you around.
At the end of the week - Friday and Saturday we will be processing over 130 meat birds - if you would like one or 10 let us know and we will save them for you. Those who pre-ordered them - you will get them on Monday. Our new pullets are starting to lay, yummy smaller eggs - we will have them available at pickup for a reduced price of 3.00 dozen.
Today we had our Organic Certification visit with the Inspector from VOF. Everything went excellent. This particular inspector has been to our farm over the last 7 years 3 times and she is amazed with how much we have grown and how true and committed we are to organic farming for animals, poultry, pastures, and vegetables. New to our certification this year is our lamb, sheep and their wool. Our friends at Green Mountain Spinnery are excited to process the fleeces for us - they are certified organic processor. Our inspector was impressed with all of our record keeping, including a brilliant spreadsheet that had everything we picked last year (can we say over 3,000 lbs of heirloom field tomatoes) - It took 8 pages to print it out - but well worth it - a HUGE shout out to Fiona for putting all our chicken scratched notes into a spreadsheet form. We passed with flying colors. There will be a full report and you are welcome to see it when we get it, just ask us.
This week we are headed to a pasture management workshop down in North Middlesex with the interns. It should be great. Annie the cow and Texi are doing wonderful. Annie is producing 3-4 gals of milk a day. We have been working with Texi and handling him and taking him for walks to halter train him- which is an interesting feat - but it is getting better - Texi decided to get out of the barn last night and while I was straining milk - he ran around the house twice and then I ran after him. Thank goodness for electric fence - he is starting to get big enough so the single wire fence is getting him zapped when he touches it. It was kind of funny because Annie was trying to help me get him back into the barn with her low guttural mama sounds - and it worked.
This week Blue Heron Farm is on the Heart of the Islands Bike Tour. We are on the medium and long route. This bike tour is riding along the islands and stopping at farms for tours and such. Maybe some of them will want to process some chicken with us. :) For more info on the bike tour visit www.vermontfarmtours.com
Our neighbors Meg and Jim now have their pick your own raspberry field open - please call them for hours. The raspberries are so yummy - Sadie needs to pick a few each night - to make sure they are still yummy. You can reach Meg at 343-5497. Also, I ahve noticed that up the street on the corner - the blueberry bird netting is up and the sign is out - so PYO blueberries should be soon too:) Oh heaven on this road, one end raspberries, we're in the middle with veggies, chicken, eggs, lamb and milk and then the blueberries at the end of the road. Yum-O!
In this week's share you have smaller bunches of Kale and Chard - we wanted to make sure everyone got some - don't worry the bunches will get bigger. This is just a tender taste of what is to come. Thanks for being part of our farm and giving us all this lovin'.
Peace, your farmers, Christine, Adam, Sadie and Delia
WHAT’S IN THE SHARE THIS WEEK: Green Leaf and Butterhead Lettuce Heads, Basil, Garlic Scapes or Garlic, Hungarian Hot Wax Peppers, Sweet Green Peppers, Heirloom Rainbow Chard, Red Russian Kale ! In the recipes - you can use kale and chard interchangeably. Note for Thursday folks - there maybe some sugar snap peas in your bags :)
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
Guadalajaran Swiss Chard Quesadillas (food.com)
2 tablespoons canola oil
1 small onions, chopped ( 3/4 C)
2 garlic cloves, minced ( 2 tsp)
1 hot pepper, minced
1/4 teaspoon cumin seeds
1/8 teaspoon oregano
1/4 cup tequila (you can skip this just you broth or water)
12 ounces swiss chard, trimmed
8 (6 inch) corn tortillas
1 cup light monterey jack cheese, grated
Heat oil in pot over medium heat; add onion and saute 5 minutes, until golden. Stir in garlic, chile, cumin and oregano, and saute 2 minutes. Add tequila and simmer 1 minute, or until liquid has evaporated. Stir in chard; cover; reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes or until liquid has evaporated.
Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 C cheese; top with chard mixture and second tortilla.
Cook 2 minutes per side, or until browned. Repeat with remaining ingredients.Slice into wedges and serve.
Swiss Chard & Goat Cheese Frittata (food.com)
"Serve this hot, warm, or at room temperature. Serve with slices of heirloom tomatoes. The amount of garlic can be decreased (or increased) according to tastes."
8 large swiss chard leaves, with stems
2 tablespoons extra virgin olive oil, divided
1 medium red onions, peeled and thinly sliced
1/2 teaspoon salt, divided
2 teaspoons fresh rosemary, minced
3 garlic cloves, peeled and minced
8 large eggs
fresh ground black pepper
4 ounces goat cheese, crumbled ( soft type)
Wash the Swiss chard; cut off stems, dice finely, and set aside. Chop the leaves. Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown. Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside. Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
Wash and dry the skillet and return to stove top. Preheat the broiler unit in the oven. Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom. Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
Penne with Swiss Chard & Asiago Cheese
2 cups penne pasta
8 cups coarsely chopped swiss chard and kale
1 (19 ounce) cans cannellini beans or 1 (19 ounce) cans other white beans, drained
2 tablespoons olive oil
1/2 cup shredded asiago cheese
1 clove garlic, smashed
salt & freshly ground black pepper
In a large pot of boiling salted water, cook penne 8 to 10 minutes or until tender but firm. Add 8 cups coarsely chopped Swiss chard, cook 1 minute; drain well. In a large serving bowl, combine remaining ingredients. Add pasta mixture; toss well. Season to taste.
Roasted Kale Chips with Sea Salt and Vinegar - kalynskitchen.com
one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar
sea salt to taste
Preheat oven to 300F/150C. Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.Put kale pieces into a large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged." Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.
JULY 5, 2011
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Greetings from the farm! So here is Week 3. We have been busy. Actually, when have we not been busy - it feels like we are constantly running from one thing to another, but I think we are basically caught up. A funny thought this week, when we had been going through and looking at crops, words came out of my mouth: "Oh and by the 15th we will be planting for fall crops". Really?! Our intern commented, didn't we just finish planting spring/summer crops? Well yes, and we still are, and picking, and choosing what we will grow and how many rotations of things. We were hoping for two rounds of zucchini and cukes and a few other things - now just one beautiful one, with the weather and late start. Sweet corn transplants will be going in this weekend. Winter Squash and pumpkins all got planted in over the holiday. We will have fall shelling peas because the ones we seeded mid-may did not come up BUT we will have Sugar Snap Peas next Monday, and this Thursday for those who are Thursday deliveries (lucky ones:) ) It looks like we may have napa cabbage, bok choy, and possibly eggplants next week too. The tomatoes are getting big and should start turning any day now. We will be planting those sweet salad turnips and more radishes. Everything is growing and is looking amazing. If you would ever like a tour of it all please let us know - we'd gladly walk you around.
At the end of the week - Friday and Saturday we will be processing over 130 meat birds - if you would like one or 10 let us know and we will save them for you. Those who pre-ordered them - you will get them on Monday. Our new pullets are starting to lay, yummy smaller eggs - we will have them available at pickup for a reduced price of 3.00 dozen.
Today we had our Organic Certification visit with the Inspector from VOF. Everything went excellent. This particular inspector has been to our farm over the last 7 years 3 times and she is amazed with how much we have grown and how true and committed we are to organic farming for animals, poultry, pastures, and vegetables. New to our certification this year is our lamb, sheep and their wool. Our friends at Green Mountain Spinnery are excited to process the fleeces for us - they are certified organic processor. Our inspector was impressed with all of our record keeping, including a brilliant spreadsheet that had everything we picked last year (can we say over 3,000 lbs of heirloom field tomatoes) - It took 8 pages to print it out - but well worth it - a HUGE shout out to Fiona for putting all our chicken scratched notes into a spreadsheet form. We passed with flying colors. There will be a full report and you are welcome to see it when we get it, just ask us.
This week we are headed to a pasture management workshop down in North Middlesex with the interns. It should be great. Annie the cow and Texi are doing wonderful. Annie is producing 3-4 gals of milk a day. We have been working with Texi and handling him and taking him for walks to halter train him- which is an interesting feat - but it is getting better - Texi decided to get out of the barn last night and while I was straining milk - he ran around the house twice and then I ran after him. Thank goodness for electric fence - he is starting to get big enough so the single wire fence is getting him zapped when he touches it. It was kind of funny because Annie was trying to help me get him back into the barn with her low guttural mama sounds - and it worked.
This week Blue Heron Farm is on the Heart of the Islands Bike Tour. We are on the medium and long route. This bike tour is riding along the islands and stopping at farms for tours and such. Maybe some of them will want to process some chicken with us. :) For more info on the bike tour visit www.vermontfarmtours.com
Our neighbors Meg and Jim now have their pick your own raspberry field open - please call them for hours. The raspberries are so yummy - Sadie needs to pick a few each night - to make sure they are still yummy. You can reach Meg at 343-5497. Also, I ahve noticed that up the street on the corner - the blueberry bird netting is up and the sign is out - so PYO blueberries should be soon too:) Oh heaven on this road, one end raspberries, we're in the middle with veggies, chicken, eggs, lamb and milk and then the blueberries at the end of the road. Yum-O!
In this week's share you have smaller bunches of Kale and Chard - we wanted to make sure everyone got some - don't worry the bunches will get bigger. This is just a tender taste of what is to come. Thanks for being part of our farm and giving us all this lovin'.
Peace, your farmers, Christine, Adam, Sadie and Delia
WHAT’S IN THE SHARE THIS WEEK: Green Leaf and Butterhead Lettuce Heads, Basil, Garlic Scapes or Garlic, Hungarian Hot Wax Peppers, Sweet Green Peppers, Heirloom Rainbow Chard, Red Russian Kale ! In the recipes - you can use kale and chard interchangeably. Note for Thursday folks - there maybe some sugar snap peas in your bags :)
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
Guadalajaran Swiss Chard Quesadillas (food.com)
2 tablespoons canola oil
1 small onions, chopped ( 3/4 C)
2 garlic cloves, minced ( 2 tsp)
1 hot pepper, minced
1/4 teaspoon cumin seeds
1/8 teaspoon oregano
1/4 cup tequila (you can skip this just you broth or water)
12 ounces swiss chard, trimmed
8 (6 inch) corn tortillas
1 cup light monterey jack cheese, grated
Heat oil in pot over medium heat; add onion and saute 5 minutes, until golden. Stir in garlic, chile, cumin and oregano, and saute 2 minutes. Add tequila and simmer 1 minute, or until liquid has evaporated. Stir in chard; cover; reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes or until liquid has evaporated.
Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 C cheese; top with chard mixture and second tortilla.
Cook 2 minutes per side, or until browned. Repeat with remaining ingredients.Slice into wedges and serve.
Swiss Chard & Goat Cheese Frittata (food.com)
"Serve this hot, warm, or at room temperature. Serve with slices of heirloom tomatoes. The amount of garlic can be decreased (or increased) according to tastes."
8 large swiss chard leaves, with stems
2 tablespoons extra virgin olive oil, divided
1 medium red onions, peeled and thinly sliced
1/2 teaspoon salt, divided
2 teaspoons fresh rosemary, minced
3 garlic cloves, peeled and minced
8 large eggs
fresh ground black pepper
4 ounces goat cheese, crumbled ( soft type)
Wash the Swiss chard; cut off stems, dice finely, and set aside. Chop the leaves. Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown. Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside. Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
Wash and dry the skillet and return to stove top. Preheat the broiler unit in the oven. Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom. Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
Penne with Swiss Chard & Asiago Cheese
2 cups penne pasta
8 cups coarsely chopped swiss chard and kale
1 (19 ounce) cans cannellini beans or 1 (19 ounce) cans other white beans, drained
2 tablespoons olive oil
1/2 cup shredded asiago cheese
1 clove garlic, smashed
salt & freshly ground black pepper
In a large pot of boiling salted water, cook penne 8 to 10 minutes or until tender but firm. Add 8 cups coarsely chopped Swiss chard, cook 1 minute; drain well. In a large serving bowl, combine remaining ingredients. Add pasta mixture; toss well. Season to taste.
Roasted Kale Chips with Sea Salt and Vinegar - kalynskitchen.com
one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar
sea salt to taste
Preheat oven to 300F/150C. Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.Put kale pieces into a large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged." Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.
Monday, July 4, 2011
Come visit us on your bike this weekend
Take a bike tour of grand isle farms this coming weekend and see our farm Blue Heron Farm! Check out it out at www.vermontfarmtours.com - There will also be a delivery service so you can buy things like farm fresh organic chicken, eggs, veggies, wool and it will be delivered back to snow farm vineyard for you. We will also have tours available, see how chicken are processed on the farm, look for eggs, picked some veggies and see us at the farmers market. Whew!
Sunday, July 3, 2011
Taste of Place
Hi Everyone - wanted to blog quickly about a thought I had - well reoccuring thoughts I have had about "Taste of Place." Not sure if I will finish it in this post or not - due to the need to go out and move and feed animals and feed and change the sleeping ones when they wake up..so here goes..
I never really understood "Terrior" - the french word of taste of place - many people have referred to wine, coffee, oils and such and it is usually in grandiose places like California, France, Italy and so on. Never knew, until recently when I started to think about it - it could mean right here - on Quaker Road - in this little town of Grand Isle. Right here on our farm. Really?! I could have this right here on these 30 acres and not have to speak a different language or grow an exotic crop? I do believe - and I maybe going out on a limb here - but yes.
When I googled terrior - at first it sent me to the dogs and the google folks thought I wanted to see those and that I don't know how to spell - then I added in taste of place and then I got something from Wikipedia. Now, I am not that old - hmrph - I did not grow up with wikipedia but found and I know to take things with a grain or mountain of salt but I thought this definition was pretty good..
"Terroir (French pronunciation: [tɛʁwaʁ]) comes from the word terre "land". It was originally a French term in wine, coffee and tea used to denote the special characteristics that the geography, geology and climate of a certain place bestowed upon particular varieties. Agricultural sites in the same region share similar soil, weather conditions, and farming techniques, which all contribute to the unique qualities of the crop. It can be very loosely translated as "a sense of place," which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the production of the product. Terroir is often italicized in English writing to show that it is a French loanword. The concept of terroir is at the base of the French wine Appellation d'origine contrôlée (AOC) system that has been the model for appellation and wine laws across the globe. At its core is the assumption that the land from which the grapes are grown imparts a unique quality that is specific to that region. The amount of influence and the scope that falls under the description of terroir has been a controversial topic in the wine industry." (http://en.wikipedia.org/wiki/Terroir)
Hmm..could we be on to something here. People have told us that our chicken, milk, vegetables and eggs here are the best they ever had - this feedback was unsolicited - someone even found me in city market to tell us that the other day (while i had two kids strapped to me) could this be because our pastures are full of living, growing organic manner that the chickens eat up - because they get to be real chickens who scratch and peck and fly and jump and walk and squak? Our soils are full of organic matter - tons and tons (this can be scientifically proven through the various soil tests we have done) - thanks to our heavy soils - and they are really rich in calcium - because of this - so...if we were to raise the same birds on different land - would they be they taste the same? What if we picked up our whole farm and put it on sandy loam soil? riverbottom soil? what if we raised them on non-organic grain? (Well I think the grain would make a difference in taste for sure - organic grain is much better quality than conventional grain but that is a conversation for a different post)
We have worked with this soil - giving it food like cover crops, crop residues, organic ammemdments, composted manures, rotational grazing, pasture management - could all of this give our animals and vegetables the taste of place that foodies all over the world talk about? I could totally be going out on a limb here or stretching this idea of taste of place - but I think we are on to something here.
okay ...Sadie is up - more later..feel free to leave comments
I never really understood "Terrior" - the french word of taste of place - many people have referred to wine, coffee, oils and such and it is usually in grandiose places like California, France, Italy and so on. Never knew, until recently when I started to think about it - it could mean right here - on Quaker Road - in this little town of Grand Isle. Right here on our farm. Really?! I could have this right here on these 30 acres and not have to speak a different language or grow an exotic crop? I do believe - and I maybe going out on a limb here - but yes.
When I googled terrior - at first it sent me to the dogs and the google folks thought I wanted to see those and that I don't know how to spell - then I added in taste of place and then I got something from Wikipedia. Now, I am not that old - hmrph - I did not grow up with wikipedia but found and I know to take things with a grain or mountain of salt but I thought this definition was pretty good..
"Terroir (French pronunciation: [tɛʁwaʁ]) comes from the word terre "land". It was originally a French term in wine, coffee and tea used to denote the special characteristics that the geography, geology and climate of a certain place bestowed upon particular varieties. Agricultural sites in the same region share similar soil, weather conditions, and farming techniques, which all contribute to the unique qualities of the crop. It can be very loosely translated as "a sense of place," which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the production of the product. Terroir is often italicized in English writing to show that it is a French loanword. The concept of terroir is at the base of the French wine Appellation d'origine contrôlée (AOC) system that has been the model for appellation and wine laws across the globe. At its core is the assumption that the land from which the grapes are grown imparts a unique quality that is specific to that region. The amount of influence and the scope that falls under the description of terroir has been a controversial topic in the wine industry." (http://en.wikipedia.org/wiki/Terroir)
Hmm..could we be on to something here. People have told us that our chicken, milk, vegetables and eggs here are the best they ever had - this feedback was unsolicited - someone even found me in city market to tell us that the other day (while i had two kids strapped to me) could this be because our pastures are full of living, growing organic manner that the chickens eat up - because they get to be real chickens who scratch and peck and fly and jump and walk and squak? Our soils are full of organic matter - tons and tons (this can be scientifically proven through the various soil tests we have done) - thanks to our heavy soils - and they are really rich in calcium - because of this - so...if we were to raise the same birds on different land - would they be they taste the same? What if we picked up our whole farm and put it on sandy loam soil? riverbottom soil? what if we raised them on non-organic grain? (Well I think the grain would make a difference in taste for sure - organic grain is much better quality than conventional grain but that is a conversation for a different post)
We have worked with this soil - giving it food like cover crops, crop residues, organic ammemdments, composted manures, rotational grazing, pasture management - could all of this give our animals and vegetables the taste of place that foodies all over the world talk about? I could totally be going out on a limb here or stretching this idea of taste of place - but I think we are on to something here.
okay ...Sadie is up - more later..feel free to leave comments
Saturday, July 2, 2011
Fresh Certified Organic Chicken Available now:)
At our farm we pasture all of our birds and feed them only certified organic grain and our organic veggies. We do not the white cornish cross birds - those one do not do well on pasture and have meat mostly only on their breasts. The birds we raise for meat are a slower growing (ready in 10 - 12 weeks vs 6-7 weeks), excellent foragers, and do what chickens do best, fly, flap their weeks, dust bathe, peck, scratch, play, get picked up by 3 years old, etc :) These chickens get to be real chickens - like they should be. We raise them in open pasture with electric flexi-netting to keep the predators out and they have mini hoop house structures for rest and shade. These birds are the tastiest you will ever have, and there is quality meat all over the bird, not just in the breast. We strive for highest quality of food for your table and ours.
Our chicks come from Pennsylvania Dutch Country from a small family farm who is committed to raise real quality chickens. The breeding stock is imported from the regions of Burgundy and Brittany (France). The genetic stock is derived from the American and European old heritage breed of chicken and was developed in the early 1960’s to meet the highest standards of the French Label Rouge Free Range program. Currently, these chickens are used by non-factory farm (like our farm) production models (alternative) all across Europe and also by small pastured poultry producers in search of a traditionally raised farm chicken - just like the "oldies", healthy and with a succulent flavor and texture.
Since these chickens are a slower growing breed, they are naturally better suited to the higher welfare and all true natural rearing systems (full pasturing, free range, organic, certified, backyard etc.…). In the United States most modern poultry industrial production models use fast growing breeds (hybrid white synthetic Cornish crosses).
Natural instinct and behavior is preserved in the selection and growing methods of thee chickens and it goes without saying that our birds love foraging in pastures, free ranging outside, always looking for natural sunlight and fresh air, as well as ground scratching and dust bathing. At the hatchery they strongly believe in traditional and environmentally friendly farming methods, and we are convinced that allowing the chickens to do what comes naturally ensures an incredible meal for your table!
We are pleased to offer you these birds. We will have fresh birds (not frozen)for sale the weekend of July 4th, weekend of July 9th and again in mid August. Other times they maybe available frozen.
Certified Organic Chickens are $6.00lb and range in weights from 3- 6lbs.
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