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.
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
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