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 email@example.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.
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
fresh basil, chopped
salt and pepper to taste
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