Volume VII, JOURNAL V
July 9, 2012
Blue Heron Farm Journal
So what’s happening on the farm this week?
Last
week was a weird week. On the farm,
everyday is everyday - chickens need to be let out, fed and watered, sheep need
to be moved to new grazing area and keep their water full, cows need their
water, pasture moved, milked if necessary, greenhouse watered, weeds weeded,
plants planted, seeds seeded, and so on. There isn't a holiday on the
farm. Sure sometimes we are able to get
away for a day or two - but the farm still goes on - it doesn't look at the
calendar - it looks at the seasons - some seasons are easier for the humans who
live on this farm than others... So 4th
of July kind of snuck up on us. It was
weird not to go to farmers market on Wednesday - kind of put an uneven rhythm
to our week- a bit bittersweet. Nice to
have that time here to do things and hang out with friends and then other hand
not have the income from a market that would have been very busy with all the
folks out and about. But we had a grand
time that day, our dear friend, Kurt, came to visit, sang songs with the girls
and helped with farm chores. Judy (aka Nana - Christine's mom) and Aunt Ruthie
came and left on Sunday. It was great to
see everyone! (Side note: for those getting eggs from us the next couple of
weeks, all the labeling was done by nana and aunt ruthie - big shout of thanks
to them for labeling a few hundred egg boxes for us).
In the evening, in true Bourque/Farris fashion
we finally made it to Riley (is one of our mother's helpers with the girls) and
Mavis' birthday party- Happy Birthday! (this time it was not our fault we were
late - Miss Delia was taking the world's longest nap). It was a great party. Lots of yummy food and nice to visit with
everyone.
Around
6pm, The storm that moved through was incredible (we were still at the party). It looked like a cross between the Straight
Wind event 2007 (I like to call the GI Tornado) and Hurricane Irene. I have not seen clouds move so fast our have
so much rain dumped (looked like some just dumped a huge bucket of water over
the town). Some say we received about 6 inches of rain. I would venture to say
it looked and felt scary. It lasted about an hour or so and we journeyed back
to the farm we were 1/2 mile away as the crow flies. Anyways, we get back and large limbs are down
in ours and our neighbors yards - first, I went out and checked the animals -
everyone was good - soaked to the bone but good. Then I heard a shout from Mandy and looked
over - one of the intern tents was down and another flapping in the wind. We
walked over, and Harley's tent was blown, ripped and torn to smithereens - with
all of her stuff sopping wet. Mandy's
tent's top got ripped off it's base - everything wet. The winds that blew through were pretty
strong and came out of nowhere - if we had known they were going to be as bad
as they were (we have gotten reports that the wind was anywhere from 50-70 mph)
we would have taken them down. But this
crazy storm came out of nowhere. The
tents are rated for at least 70 mph winds.
Annie tent was okay, tightened it back up and sopped out some of the
water. The winds came from the NW and
Harley's tent was facing right on NW. Brought all their things up to the barn
and greenhouse to dry out. It looked
like we were having a yard sale with all their clothes and bedding strewn
about. Mandy and Harley were/are amazing
- they took it in stride and now we are slowly getting their place back
together. The tents we get come from
Belgium so we are in the process of getting new ones. Luckily a friend lent us a tent and Harley
had her camping tent with her. As for all the veggies, not going to lie, it was
scary that Wednesday night, the corn was flat as if someone slept on it and all
the squash plant were blown over. There was running water through the paths of
our raised beds. BUT, slowly over the next
few days, everything started to stand up again (well except the onions) and the
water found new places to go. It is
amazing how resilient the soil, plants, animals and people are:)
On
other notes, we are done with sugar snap peas - oh they were so yummy - green
beans are flowering and outting on little beans. In this week's share there are sweet young
zucchini and summer squash. We try
really hard top pick them young - they have more flavor. This week is a taste - next there will be
much more. And soon there will be squash
blossoms:). We are trellising field heirloom tomatoes, weeding, seeding fall
crops, putting more potatoes in (the spring planted potatoes should be ready
soon), hopefully get the plastic on the hoophouses again. We will be harvesting the garlic and drying
it up in our cow barn hay loft. - oh and something new at the farmstand for
the rest of the season. We will have a
porta-potty in the parking area for folks to use. (Sadie is going to be so excited about this
porta-potty - every time she spots one - all of a sudden she has to go, luckily
this one will not be sketchy like some we have been in.)
This
weekend will be a busy one for the farm.
We have VT Farm Bike Tour coming through on Saturday and a group of
teens coming to volunteer at the farm.
The Bike Tour is stopping at a few farms through the Islands and we are
happy to have them at the farm. We will
have water for you and you may use the new potty :)
On
Sunday from 1-3pm there will an informal sketching workshop done by Roy Newton
(steward of this great farm land) of Quiet Pond Graphics. Roy is the one who designed and created our
logo and other farm pictures you may see around. After the workshop there will
be individual time for drawing and painting in the natural farm
environment. Please bring your own art
supplies, including paper, pens and pencils.
Paints of some kind are encourages.
Optional: an easel, a sketching stool, sunblock and insect
repellant. In case of rain this event
will be cancelled. Please RSVP with
Emily at the South Hero Land Trust by July 12th at 372-3786 or emily@shlt.org. Oh goodness, the chickens are tidying up
their living quarters, mowing the lawn and Texi is combing down his cow lick :)
Have
a great week-
Peace,
your farmers, Christine, Adam, Sadie and Delia, Jen, Mandy, Annie, Harley and
Sophie
PS
Oh and if you happen to see Nana - her birthday is Friday the 13th. She celebrates 60 years on this earth. We love our nana and appreciate all her
support.
******PLEASE NOTE: There will be NO pickup or delivery the week of July 16th. We are in between crops and abou bout to switch full bore to summer veggies
We don't want you to travel out here for a head of garlic and summer squash and zuchinni. Don't worry you will still
get all 18 weeks of farm fresh foods.
We usually skip a week in June - but the way the season is going - its going to be next week. We are not sure if we will be at Wednesday market July 18th - If we are feel free to pick up
Squash from us at no charge to carry you over. Thanks for understanding - Adam, Christine, and Blue Heron Farm Crew*****************
What’s
in the share this week: Lettuce Heads, Green Onions, Kohlrabi, Basil, Hungarian Hot Wax
Peppers, Heirloom Chard, Zucchini and Summer Squash and some other treats,
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
The Kohlrabi home fries are very yummy from last week -
Sauteed Greens
with Cannellini Beans and Garlic - from Kristen and Matt Bartle - BHF CSA
members
*as an option, this is delicious served over rice*
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, chard, mustard greens, kale, or broccoli
rabe; about 1 pound), thick stems removed (you can sauteed the stems before
them add them in, spinach left whole, other greens cut into 1-inch strips
(about 10 cups packed) *I used mostly Kale, some Swiss Chard, and a little Bok
Choy*
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar
Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic
and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add
greens by large handfuls; stir just until beginning to wilt before adding more,
tossing with tongs to coat with oil. Add 1 cup broth, cover, and simmer until
greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10
minutes, depending on type of greens. Add beans; simmer uncovered until beans
are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1
teaspoon vinegar. Season with salt and pepper, and more vinegar if desired;
drizzle with remaining 1 tablespoon oil and serve. Bon Appétit. April
2008. Molly Stevens
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.
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