Monday, August 13, 2012

Journal Post for week of August 13


Volume X, JOURNAL VII
                                                                                                                          August 13, 2012
       Blue Heron Farm Journal
So what’s happening on the farm this week?
Hi Everyone - week 10 - Yeah for the rain - and because of the rain we have greens again!!  Arugula this week and lettuce mix next week (with fingers crossed).  We have loads of field heirloom tomatoes for all of you this week - you can also help your self to san marzano, roma and plum tomatoes too for your canning or freezing.  I was so excited to see the arugula this morning  - glistening with the morning dew, tucked under the white cloth that protects it from those crazed flea beetles..oh I was as giddy as the first spring greens.  It has been a long hot summer and that nice looking arugula - made my morning.  It is those simple things that get me through these long days. So this week is Annie's last day as an intern on our farm.  She has been quite an asset to our farm and she will be missed. She has written the following for all of you. 

Hello everyone!  Annie here, picking up the pen from where Christine left off last week to give all of you CSA members the Week 10 update from all of us at Blue Heron Farm. As this past week has been my last full week on the farm before I head back to my island on Wednesday, I felt it would be a nice capstone to let the farm journal serve as my sendoff. Have no fear, Christine and her “oh my oh my’s” will be back next week!

This week in your CSA share you’ll find a cornucopia of treats fit for royal breakfasts, lunches, and dinners. We’ve been picking like crazy in the tomato fields. I often find myself wanting to whistle the ‘Rocky’ theme-music as I haul a black crate with 50+ pounds of juicy ‘maters along the endless rows, but I am always reminded that the frantic harvests are more than worth the sweat and sore backs at the end of the day – a delicious garnish for a sandwich, a bowl of salsa, and my personal favorite – dehydrated sungolds that make a delicious savory raisin – the list goes on and on. The hybrids keep on growing, and the hoophouse smells like a caprese salad thanks to that basil that just keeps on growing. I am continually amazed by the varieties of delicious that we grow here. The Nicola potatoes continue to pop out of the earth like gold. To relieve of our backs, Adam got this nifty tool that hooks up to the back of the tractor and digs the potatoes for us. While I will have innumerable fond memories of my time on the farm, the sight of hundreds of golden nuggets materializing out of seemingly nothing is a beautiful sight to behold.
           
This past Saturday, Mandy, Harley and I visited our neighbors in North Hero at Savage Gardens Farm, where we spent the day cleaning out a gorgeous post & beam barn. I’ve never spent time a barn of that size long enough to truly appreciate the beauty in its minimalism. It was a very special experience to get to be a part of its restoration, and not to mention a great opportunity to meet some new island folks, eat some fantastic farm-fresh food, and see if Muck boots can double as dancing shoes. The barn raid this weekend was a highlight for me in that it felt very similar to something that would happen in my community at home.
           
Speaking of community - you’ll have to excuse me for a moment while I get a tad self-indulgent and take this opportunity to talk a little about myself here. I come from a small-town fishing community on an island off the coast of Maine, similar in ways to the Champlain Island communities. My father is a fisherman, and my mother is an activist who has spent the majority of her career educating fishermen and creating a sustainable fishery for the Maine coast. In moments of disillusion and loneliness, I always remembered that what Adam and Christine were working toward was very similar to what my parents were working toward as well. Every day I see a very familiar passion and selflessness in Adam and Christine’s work ethic, and it has not only made me feel at home but has kept me up to the rigorous standards by which I was raised. My parents taught me by example to throw myself into what I care about, and Blue Heron Farm has given me a place to do just that. Combine that with the strong Islands communities that welcomed me upon arrival, and the result has been a home away from home for me this summer. While I am very much looking forward to returning to my island and then back to school in the fall, I am leaving this place having been reminded of a crucial lesson: home is where and what you make it. I cannot imagine how different my summer would have been had I spent it in any other place than this, and I am very thankful and appreciative of all of the people who made all the difference.

One last thing! I saw a flat of freshly picked blueberries in the Coolbot one afternoon and was reminded of this recipe from my grandmother. While I have been spoiled by an abundance of blueberries throughout my life, this pie can be made with virtually any kind of fruit (or fruits). It is the perfect late summer treat.

$10 Pie (in 1963!)

Stew 2 cups blueberries (apples, raspberries, etc.) with 1/4 cup sugar. Meanwhile:
 Preheat oven to 425.  Melt 2 1/2 T butter in casserole in oven.  Combine dry ingredients:
      


1/2 cup flour
 1/4 cup sugar
            1 1/2 teaspoon baking powder
            1 pinch of salt


4) Combine dry ingredients with 1/2 cup milk. Pour into casserole with melted butter (don't stir)
Pour stewed fruit on top (don't stir). Bake 20-30 min. 
Have a great week. -Your farmers, Adam, Christine, Sadie, Delia, Mandy, Annie, Harley and Sophie.
Our blog is at: www.blueheronfarmvt.com or on Facebook- check us out and/or leave a comment.
You can also get a hold if us via phone 372-3420 or email harmonyvt@yahoo.com

What’s in the share this week:   heirloom Tomatoes, Cherry Tomatoes, Baby Cabbages, Arugula, Eggplant,  green peppers, thai or italian Basil, Hungarian Hot Wax Peppers/jalapenos, cucumbers,  Zucchini and Summer Squash

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen.  The eggs are $5.00 a dozen. 

Yarn for Sale
Yarn is available in our natural color "Island Oatmeal", "Earth", and "Snow."  Worsted Weight, double twist, soft, 240 yds, 4 ounces, Greenspun/Certified Organic (no petroleum products used in cleaning the wool) by Green Mountain Spinnery here in Vermont.  Yarn is in the farmstand. 17.00 skein. 

Recipes
ROASTED-GARLIC BASIL SAUCE www.marquita.com


4 large garlic cloves
1 medium zucchini
3/4 cup packed fresh basil leaves
1/4 cup packed fresh flat-leafed parsley leaves
1/2 cup water
2 teaspoons fresh lemon juice


Preheat oven to 425°F. Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool. Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled. In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper. Makes about 3/4 cup. Gourmet September 1997
Basil Ice Cream!  (www.marquita.com)



1 cup milk, divided
1/2 cup loosely packed fresh basil leaves
1 cups whipping cream (8 ounces, one half pint)
1/2 cup sugar, divided
3 large or 4 small egg yolks
Garnish: fresh basil sprigs


COOK 1/2 cup milk in a heavy saucepan over low heat until bubbly. Stir in basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.COOK remaining 1/2 cup milk, whipping cream, and 1/4 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.BEAT egg yolks and remaining 1/4 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.POUR chilled mixture into ice cream maker of choice and follow their directions. Serve in frozen lemon shells, and garnish, if desired. This recipe can easily be doubled or quadrupled for larger ice cream makers/crowds.
Real Basil Cheesecake from the Madison Herb Society Cookbook


2 large eggs
1 cup sour cream
3/4 cup sugar
1 cup basil leaves, destemmed
2 Tablespoons cornstarch
2 Tablespoons lemon juice
1 teaspoon vanilla
2 pounds cream cheese, at room temperature
2 Tablespoons butter, softened
1 cup crushed graham crackers or vanilla wafers


Preheat oven to 450 degrees. In food processor or mixer, lightly beat eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time, and process to incorporate. Spread softened butter on bottom and halfway up sides of a 9- or 10-inch springform pan. Cover buttered area with cookie crumbs, pressing to be sure they stick. Pour in cheesecake batter and bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Run a knife around edges of cake as soon as it comes out of oven. Cool on wire rack 5 minutes then remove the side of pan. Finish cooling. Cut with dental floss into thin wedges. Ten servings.
Zucchini with Basil and Pecorino Romano Cheese from Verdura by Viana La Place



1 1/2 pounds firm zucchini
4 Tablespoons extra-virgin olive oil


3 garlic cloves, peeled and chopped
Salt and Pepper to taste
3 Tablespoons freshly grated imported

Pecorino Romano cheese
10 basil leaves


Wash the zucchini well. Trim the zucchini and slice into thin coins. Place olive oil in a large saute pan and turn the heat to high. Add the zucchini and toss in the oil until it is lightly golden in spots but still crisp, about 4 minutes. Turn the heat to medium low, add the garlic and S & P to taste. Cook until the zucchini is tender but still has a trace of crispness. Transfer the zucchini to a serving platter. Sprinkle the grated Pecorino Romano cheese over the zucchini. Tear the basil leaves into fragments and scatter them over the top.

Journal Post for week of August 13


Volume X, JOURNAL VII
                                                                                                                          August 13, 2012
       Blue Heron Farm Journal
So what’s happening on the farm this week?
Hi Everyone - week 10 - Yeah for the rain - and because of the rain we have greens again!!  Arugula this week and lettuce mix next week (with fingers crossed).  We have loads of field heirloom tomatoes for all of you this week - you can also help your self to san marzano, roma and plum tomatoes too for your canning or freezing.  I was so excited to see the arugula this morning  - glistening with the morning dew, tucked under the white cloth that protects it from those crazed flea beetles..oh I was as giddy as the first spring greens.  It has been a long hot summer and that nice looking arugula - made my morning.  It is those simple things that get me through these long days. So this week is Annie's last day as an intern on our farm.  She has been quite an asset to our farm and she will be missed. She has written the following for all of you. 

Hello everyone!  Annie here, picking up the pen from where Christine left off last week to give all of you CSA members the Week 10 update from all of us at Blue Heron Farm. As this past week has been my last full week on the farm before I head back to my island on Wednesday, I felt it would be a nice capstone to let the farm journal serve as my sendoff. Have no fear, Christine and her “oh my oh my’s” will be back next week!

This week in your CSA share you’ll find a cornucopia of treats fit for royal breakfasts, lunches, and dinners. We’ve been picking like crazy in the tomato fields. I often find myself wanting to whistle the ‘Rocky’ theme-music as I haul a black crate with 50+ pounds of juicy ‘maters along the endless rows, but I am always reminded that the frantic harvests are more than worth the sweat and sore backs at the end of the day – a delicious garnish for a sandwich, a bowl of salsa, and my personal favorite – dehydrated sungolds that make a delicious savory raisin – the list goes on and on. The hybrids keep on growing, and the hoophouse smells like a caprese salad thanks to that basil that just keeps on growing. I am continually amazed by the varieties of delicious that we grow here. The Nicola potatoes continue to pop out of the earth like gold. To relieve of our backs, Adam got this nifty tool that hooks up to the back of the tractor and digs the potatoes for us. While I will have innumerable fond memories of my time on the farm, the sight of hundreds of golden nuggets materializing out of seemingly nothing is a beautiful sight to behold.
           
This past Saturday, Mandy, Harley and I visited our neighbors in North Hero at Savage Gardens Farm, where we spent the day cleaning out a gorgeous post & beam barn. I’ve never spent time a barn of that size long enough to truly appreciate the beauty in its minimalism. It was a very special experience to get to be a part of its restoration, and not to mention a great opportunity to meet some new island folks, eat some fantastic farm-fresh food, and see if Muck boots can double as dancing shoes. The barn raid this weekend was a highlight for me in that it felt very similar to something that would happen in my community at home.
           
Speaking of community - you’ll have to excuse me for a moment while I get a tad self-indulgent and take this opportunity to talk a little about myself here. I come from a small-town fishing community on an island off the coast of Maine, similar in ways to the Champlain Island communities. My father is a fisherman, and my mother is an activist who has spent the majority of her career educating fishermen and creating a sustainable fishery for the Maine coast. In moments of disillusion and loneliness, I always remembered that what Adam and Christine were working toward was very similar to what my parents were working toward as well. Every day I see a very familiar passion and selflessness in Adam and Christine’s work ethic, and it has not only made me feel at home but has kept me up to the rigorous standards by which I was raised. My parents taught me by example to throw myself into what I care about, and Blue Heron Farm has given me a place to do just that. Combine that with the strong Islands communities that welcomed me upon arrival, and the result has been a home away from home for me this summer. While I am very much looking forward to returning to my island and then back to school in the fall, I am leaving this place having been reminded of a crucial lesson: home is where and what you make it. I cannot imagine how different my summer would have been had I spent it in any other place than this, and I am very thankful and appreciative of all of the people who made all the difference.

One last thing! I saw a flat of freshly picked blueberries in the Coolbot one afternoon and was reminded of this recipe from my grandmother. While I have been spoiled by an abundance of blueberries throughout my life, this pie can be made with virtually any kind of fruit (or fruits). It is the perfect late summer treat.

$10 Pie (in 1963!)

Stew 2 cups blueberries (apples, raspberries, etc.) with 1/4 cup sugar. Meanwhile:
 Preheat oven to 425.  Melt 2 1/2 T butter in casserole in oven.  Combine dry ingredients:
      


1/2 cup flour
 1/4 cup sugar
            1 1/2 teaspoon baking powder
            1 pinch of salt


4) Combine dry ingredients with 1/2 cup milk. Pour into casserole with melted butter (don't stir)
Pour stewed fruit on top (don't stir). Bake 20-30 min. 
Have a great week. -Your farmers, Adam, Christine, Sadie, Delia, Mandy, Annie, Harley and Sophie.
Our blog is at: www.blueheronfarmvt.com or on Facebook- check us out and/or leave a comment.
You can also get a hold if us via phone 372-3420 or email harmonyvt@yahoo.com

What’s in the share this week:   heirloom Tomatoes, Cherry Tomatoes, Baby Cabbages, Arugula, Eggplant,  green peppers, thai or italian Basil, Hungarian Hot Wax Peppers/jalapenos, cucumbers,  Zucchini and Summer Squash

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen.  The eggs are $5.00 a dozen. 

Yarn for Sale
Yarn is available in our natural color "Island Oatmeal", "Earth", and "Snow."  Worsted Weight, double twist, soft, 240 yds, 4 ounces, Greenspun/Certified Organic (no petroleum products used in cleaning the wool) by Green Mountain Spinnery here in Vermont.  Yarn is in the farmstand. 17.00 skein. 

Recipes
ROASTED-GARLIC BASIL SAUCE www.marquita.com


4 large garlic cloves
1 medium zucchini
3/4 cup packed fresh basil leaves
1/4 cup packed fresh flat-leafed parsley leaves
1/2 cup water
2 teaspoons fresh lemon juice


Preheat oven to 425°F. Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool. Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled. In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper. Makes about 3/4 cup. Gourmet September 1997
Basil Ice Cream!  (www.marquita.com)



1 cup milk, divided
1/2 cup loosely packed fresh basil leaves
1 cups whipping cream (8 ounces, one half pint)
1/2 cup sugar, divided
3 large or 4 small egg yolks
Garnish: fresh basil sprigs


COOK 1/2 cup milk in a heavy saucepan over low heat until bubbly. Stir in basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.COOK remaining 1/2 cup milk, whipping cream, and 1/4 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.BEAT egg yolks and remaining 1/4 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.POUR chilled mixture into ice cream maker of choice and follow their directions. Serve in frozen lemon shells, and garnish, if desired. This recipe can easily be doubled or quadrupled for larger ice cream makers/crowds.
Real Basil Cheesecake from the Madison Herb Society Cookbook


2 large eggs
1 cup sour cream
3/4 cup sugar
1 cup basil leaves, destemmed
2 Tablespoons cornstarch
2 Tablespoons lemon juice
1 teaspoon vanilla
2 pounds cream cheese, at room temperature
2 Tablespoons butter, softened
1 cup crushed graham crackers or vanilla wafers


Preheat oven to 450 degrees. In food processor or mixer, lightly beat eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time, and process to incorporate. Spread softened butter on bottom and halfway up sides of a 9- or 10-inch springform pan. Cover buttered area with cookie crumbs, pressing to be sure they stick. Pour in cheesecake batter and bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Run a knife around edges of cake as soon as it comes out of oven. Cool on wire rack 5 minutes then remove the side of pan. Finish cooling. Cut with dental floss into thin wedges. Ten servings.
Zucchini with Basil and Pecorino Romano Cheese from Verdura by Viana La Place



1 1/2 pounds firm zucchini
4 Tablespoons extra-virgin olive oil


3 garlic cloves, peeled and chopped
Salt and Pepper to taste
3 Tablespoons freshly grated imported

Pecorino Romano cheese
10 basil leaves


Wash the zucchini well. Trim the zucchini and slice into thin coins. Place olive oil in a large saute pan and turn the heat to high. Add the zucchini and toss in the oil until it is lightly golden in spots but still crisp, about 4 minutes. Turn the heat to medium low, add the garlic and S & P to taste. Cook until the zucchini is tender but still has a trace of crispness. Transfer the zucchini to a serving platter. Sprinkle the grated Pecorino Romano cheese over the zucchini. Tear the basil leaves into fragments and scatter them over the top.

Wednesday, August 8, 2012

Journal Post for week of August 6th

Volume IX, JOURNAL VII
                                                                                                                          August 6, 2012
       Blue Heron Farm Journal
So what’s happening on the farm this week?
Hi Everyone - Week 9 - So much to tell you - first the amazing meals we have been having around here - fried green tomatoes, fresh brushetta with melted mozzarella, stuffed with fresh ricotta lightly fried squash blossoms, sliced tomatoes with a dash of salt and basil, cornbread hot out of the oven with jalapenos, homemade potato salad with not quite homemade mayo (I do not like mayo - its right up there with acrylic and runny eggs for me so I am glad it was more of a scrambled egg dressing for the potatoes), oh the list goes on - all of this food coming from our farm.. oh my oh my.  Some would say we eat like kings - I truly believe we eat better than kings, presidents, queens, - where else can you eat as fresh - only from your own garden.  People often look at farmers as a poor working class.  There are pictures of farmers struggling in dust bowl conditions out west (ahem could be Vermont if we don't get more rain soon), not living in huge beautiful (to society) houses, not taking lavish vacations - but you know - sit down at our table, and we feast like no other.  Sit down at any farmer's table - and the food you are served will be probably the best you have ever had.  Another yummy seat would be at your own table surrounded by family the food you have grown or your neighbor farmer grew. There is something to be said about food that does not come out of a tin can, colorful packaging and devoid of high fruc tose corn syrup.  Your food has a face - whether of that of the farmer and their family who grew it or the animal it came from or the soil it was harvested from.  Enjoy this peakness of vegetables - eat tomatoes for breakfast, lunch and dinner.  Enjoy this summer bounty:)

We are hopefully bringing 4 sheep to get processed this week into cuts and sausage - we will have fresh and frozen meat for sale in the upcoming weeks.  The corn is taking its time and the weather has not been kind to it - we are still hoping we will have corn for everyone next week.  Fall crops are sizing  up and the arugula under the remay is looking beautiful!  Possibly next week we will have this if we can get water out to that field.  The storm that we were supposed to get last night - missed us and we got a sneeze worth of rain.   Hoping more rain comes this week.The field potatoes are beautiful and we hope you are enjoying them.

 All the varieties of heirloom tomatoes are coming in.  They will be very plentiful for you at pickups:)  We pick them 3 to 4 times a week.  This past Sunday the folks that are involved in Food for Thought received them in their bags.  There will be a Roast Turkey Dinner at the Congregational Church of South Hero this Wednesday from 5-6:30 and our tomatoes will be there.  This beauties are all shapes and sizes - they are red, pink, orange, yellow, white, black, purple, burgundy, tiny, medium large and extra large. Oh my, enjoy these voluptuous beauties - enjoy their imperfections, their curves, their juiciness that runs down your cheeks when you bite into one.  Eat on like an apple!  This is Delia's favorite way to eat one - she likes when the juice squirts across the room.  We found this very large black/red tomato last night in the field called "Black Sea Man" - it was huge at least a 2 pounder, wrapped around itself  - looked like an overgrown donut - perfectly ripe - we picked it off the vine - Delia grabbed it and pulled it into two halves - so for about 5 minutes we sat in the middle of the tomatoes field sharing this tomato - bite after juicy bite.  After each bit - "more mama more" until we got to the stem end - we took little bites and little bites and then it was gone.  What an amazing experience to have with this wee one. And then we were off looking for more to fill our basket.  Yesterday afternoon, we picked over 200lbs of heirloom tomatoes.  This is one of those moments that will stay in my mind for many years to come.. 

Many thanks to all the volunteers who have been coming to help weed and pick.  We love you all so very much! Oh, and we have started our Senior Farm Share Program 3 weeks ago at the Round Barn here in Grand Isle.  The seniors have been loving all the vegetables and soon some of them and us will be on Across the Fence on WCAX to talk about the Program.  Also on Across the fence, either today or next Monday Blue Heron Farm will be on to talk about the next steps of beginning farms in Vermont.  We will link the two stories on our website and our newletter so you can see them.  (we'll have to watch them online - we don't have a tv - we've been tv free for 4 years now...good thing for hulu and netflix - not that we have much time to watch:))

This food might seem like a lot right now - if it is share it, freeze it, enjoy it - veggies are not just for lunch or dinner - an d not just a side dish - they can be for breakfast and a main dish.  We do have plenty of tomatoes now if you would like to order some for canning - just let us know.  If you come and help us pick you can take home a bunch for your help.

We are looking for a travel trailer that is no longer good for people - that can be towed and the wheels move and the exterior is in alright shape - were looking to make another chicken trailer for our new birds.  If you know of anyone who has one sitting in their yard that they would liket o get rid of please let us know - we'll trade you some eggs, veggies and chicken for it:)  We pull all the old fixtures out - plug up any holes and put nest boxes in and shavings on the floor - and the ladies have a new digs.  We are also looking to build some tiny houses on skids (2) 8 x 10 and are looking for scraps of lumber - they can be used - and roofing material.

Thanks for reading - Annie, one of our interns will be a guest writer next week.  Annie finishes with us a week from Wednesday to finish up her studies at Smith College in Massachusetts.  -Your farmers, Adam, Christine, Sadie, Delia, Mandy, Annie, Harley and Sophie.

Our blog is at: www.blueheronfarmvt.com or on Facebook- check us out and/or leave a comment.
You can also get a hold if us via phone 372-3420 or email harmonyvt@yahoo.com
 What’s in the share this week:   heirloom Tomatoes, garlic,  Italian heirloom Chiogga Beet Bunches or heirloom chard or tomatillos, Nicola  potatoes, green peppers, thai or italian Basil, Hungarian Hot Wax Peppers/jalapenos, cucumbers,  Zucchini and Summer Squash

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen.  The eggs are $5.00 a dozen. 

Yarn for Sale
Yarn is available in our natural color "Island Oatmeal", "Earth", and "Snow."  Worsted Weight, double twist, soft, 240 yds, 4 ounces, Greenspun/Certified Organic (no petroleum products used in cleaning the wool) by Green Mountain Spinnery here in Vermont.  Yarn is in the farmstand. 17.00 skein. 

Recipes

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.

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.

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

Wednesday, August 1, 2012

Journal Post for week of July 30, 2012


                                                                                                          
 
 
  
  
  
  
  
  
  
  
  
  
  
  
 
 
 

 
Volume VIII, JOURNAL VII
                                                                                                                          July 30, 2012
       Blue Heron Farm Journal
So what’s happening on the farm this week?
Hi Everyone - Week 8 - The rain was so welcome last week and a bit into the later part of the week.  One comment I would like to make is that I wish the rain would come without such a grand entrance. These storms have been quite narly and down right scary at times.  The rain we received is very good since not all of our fields are irrigated and the field s that are we use drip tape for.  The rain was a good soaking rain - now it would be good to get  a bit more this week.  I could go for a day a rain once a week:)  The high tensile fence is up and working -  a few sheep got out of their paddock this morning but are still contained on the land..it's usually our alpha sheep Iris who causes the trouble - she finds (makes)  the weak link in the fence and she is out of there.  Our baby meat birds are heading out to pasture tonight or tomorrow morning - we have been tweaking their pasture houses all summer - this incarnation looks like a covered wagon.  Annie is looking as pregnant as ever - she is due 1 month from today.  :)  We can't wait to have fresh milk and fresh cheese again.  We are still working on how we are going to use all this fenced in land now and develop a better rotational grazing plan - sometimes there is just not even time in a day/week/month - to get everything done.  Our neighbor Jim has a new puzzle book coming out, the title "How do you eat an elephant?" - the answer: One bite at a time - and thats how I feel abouit all the projects on this little farm - one bite at a time.

Speaking about eating - in this week's share there are some lovely Italian Heirloom Chiogga beets - they are Beetiful!  if you cut them from the top you can see the candy cane striping inside.  They are sweet and crisp with a little bite.  You can eat the greens and the beets - raw or lightly cooked or you could pickle the beets.  Roasting beets or grilling them - caramelizes the  sugars in the beet - and yum!  You can also grate them and put them or over dishes. Did I mention pickling them?

Another hot item this week is our first harvest of potatoes.  These are Nicola potatoes - rich, buttery, light skinned yellow potatoes that are delightful roasted, mashed, grilled, oh my...these are by far my most favorite potato.  They put Yukon Golds to shame. We discovered these potatoes from the Maine Potato Lady a few years ago and we are hooked.  I wish our yield was a bit better - this field is one that is not irrigated so it depends on the rain for water. When we own this land soon (hopefully closing within the next couple of months) we will be able to invest in irrigation.  One bite at a time - one bite at a time...

For lunch today, Mandy, Annie, Harley and Sophie made this incredible vegetable hash (ahem there was a tad bit of bacon in there) of heirloom tomatoes, nicolas, summer squash, zucchini, garlic, cheddar cheese and then poached eggs over the top...oh my my...what a power lunch - really you can not go wrong with a cast iron skillet, summer vegetables, a hint of bacon and cheese - makes great breakfast, lunch or dinner.  I like simple meals that take one pot/pan.  That are hearty, healthy, easy and homegrown. Oh and pizza nights on Friday nights have been pizza dough, sliced tomatoes, a mix of cheeses and then veggie toppings - so instead of tomato sauce, use sliced tomatoes - put them all over the dough not touching about an inch a part - so it does not get too soggy..oh my deliciousesness!! (yes a homemade word).  There should be no tomato sauce in the summer - just layer those tomatoes:) Tomatoes for breakfast, lunch and dinner! Next week we will have a key to all the heirloom tomato varieties we have:) 

This week Adam and I celebrate 9 Years of marriage - Happy Anniversary Adam!  It was 9 years ago we were growing all the food, flowers, chicken for our wedding celebration up at the Fiske Farm in Isle Lamotte. Crazy - but wonderful, yummy, fun and full of love Adam and Christine style.  What an amazing fete that we continue today.  Now we grow food for our little family and community.  It still amazes me that this girl from Hyde Park (Boston) and this man from Texas - got together, fell in love and started growing food in a hayfield. It has not been easy - but that is what life is all about.  And we continue to learn every day how to be better farmers, stewards, parents, partners, siblings, friends...because there is always room for learning.  From that small feast 9 years ago - came all of this - what an amazing journey it has been and continues to be... 

Hope rain comes again soon (without the bang). Peace, your farmers, Christine, Adam, Sadie & Delia, Mandy, Annie, Harley & Sophie 

PS We are putting electric fence up tonight for corn - oh yes - the sweet corn is coming!!  Hopefully, Next monday - keep your fingers crossed - and make sure you invite all the skunks and raccoons over to your places and to leave your sweet corn alone in our fields - thanks :) We have asked Oscar our cat, to invite them over to our compost pile here at the house... :)

 What’s in the share this week:   heirloom Tomatoes, Italian heirloom Chiogga Beet Bunches, potatoes, cukes,  green peppers, Basil, Hungarian Hot Wax Peppers,  Zucchini and Summer Squash

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen.  The eggs are $5.00 a dozen. 

Yarn for Sale
Yarn is available in our natural color "Island Oatmeal", "Earth", and "Snow."  Worsted Weight, double twist, soft, 240 yds, 4 ounces, Greenspun (no petroleum products used in cleaning the wool) by Green Mountain Spinnery here in Vermont.  Yarn is in the farmstand. 17.00 skein. 

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.
Our blog is at: www.blueheronfarmvt.com or on Facebook- check us out and/or leave a comment.
You can also get a hold if us via phone 372-3420 or email harmonyvt@yahoo.com
Recipes
Zucchini Latkes - smittenkitchen.com (I Love this website for recipes!!)






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.



Homemade Refrigerator Pickles - www.allrecipes.com







Ingredients:

1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers

Directions:

1.
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
2.
Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator



Cristine's note on this recipe: You can also sub in Hungarian Hot Wax Peppers in there and minus the sugar and you have pickled refrigerator banana peppers. :)