Volume XVI , JOURNAL VII
September 26, 2012
Blue Heron Farm Journal
So what’s happening on the farm this week?
Hi
Everyone - week 16- Big thank you to the crew who came out and helped with
tearing out the tomatoes and cucurbit plants and all the black plastic, drip
line plants...it was amazing to clear this field last Sunday! Thanks to Sarah, Erika, Joe, Rudd, Isabelle,
Eva, Jack and Luke! Thanks also to Gail,
Sophie, Eva and Diantha for all the help you give us on a weekly basis! We got all the winter squash picked today and
there will be plenty for you to have over the next few weeks. We have been slowly putting fields to bed and
preparing for winter. It is looking like
we will be closing the morning of
October 10th.
The last CSA pickup will be October 10th (Wednesday) with
a potluck dinner, music and possible bouncy house (Sadie's request). We
will provide drinks, plates, cups, silverware.
Bring friends and family:) It
will be our annual hoedown with dinner starting at 5 and music and bouncy house
starting at 4. To celebrate the end of
the season and hopefully - the closing of this wonderful land with all of you
;) So there will be no pickup on Monday the 8th, pickup will be on the 10th - with
bags/boxes packed for you to take home after dinner. Those who are delivery shares - let us know
if you are coming up and we will have your share ready for you. those who can not make it up - we will
deliver as usual on thursday the 11th your final share of the season.
As
you can see the ram lambs have made it up to the veggie farm and they love all
the attention they have been getting from all of you. We do have 6 lamb shares left - whole or
half, available mid December, They will be $10lb hanging weight. Last year's lambs were about 40-45lbs hanging
weight. We processed chicken last week
and we have a few of those left, they are frozen and are $6 lb average weight
3.5lb. Annie and her calf Annabelle are
doing quite well together and Maggie, the big sister, loves Miss Annabelle and
keeps an eye on her when Annie is not around.
We have milk for sale $5 1/2 gal or $8 gal. Let us know if you are interested we can have
it available at pickup.
PYO
cherry tomatoes can be anytime - as long as the plants are not wet - feel free
if you are a CSA member to come and pick.
Tomato season is just about done, but you will still receive a few
tomatoes in your share until the end of the season. there will be green tomatoes available for
anyone interested.
Thanks
again to all of our amazing volunteers each week! We couldn't do this without
you!
Have a great
week. -Your farmers, Adam, Christine, Sadie, Delia, Mandy, 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, Red Potatoes, Green and yellow Beans, PYO Cherry Tomatoes, PYO Ground
Cherries, Arugula, Cilantro, dill, Lettuce Mix, Winter Squash(please note: this
is a tentaive list, what folks get on Monday maybe slightly different than what
folks get on Thursday)
,
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
http://www.simplyrecipes.com/recipes/arugula_pesto/
2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt
1 Brown 6 garlic cloves with their peels on in a
skillet over medium high heat until the garlic is lightly browned in places,
about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until
lightly brown, or heat in a microwave on high heat for a minute or two until
you get that roasted flavor. In our microwave it takes 2 minutes.
3a Food processor method (the fast way):
Combine the arugula, salt, walnuts, roasted and raw garlic into a food
processor. Pulse while drizzling the olive oil into the processor. Remove the
mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
3b Mortar and pestle method: Combine the
nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the
cheese and olive oil, grind again until smooth. Finely chop the arugula and add
it to the mortar. Grind up with the other ingredients until smooth.
Because the pesto is so dependent on the individual
ingredients, and the strength of the ingredients depends on the season or
variety, test it and add more of the ingredients to taste.
Serve with pasta, over freshly roasted
potatoes, or as a sauce for pizza.
Yield: Makes 1 heaping cup.
Delicious Baked Acorn Squash http://tastykitchen.com/recipes/sidedishes/delicious-baked-acorn-squash/?print=1/#sizeFP
|
Prep Time Cook Time
|
Servings 6
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Difficulty Easy
|
Ingredients
- 2 whole Acorn Squash (you can use any winter squash
except for spaghetti squash)
- Kosher Salt To Taste
- 2 Tablespoons
Butter
- 2 Tablespoons
(to 3 Tablespoons) Brown Sugar
- Pure Maple Syrup
Preparation Instructions
Preheat oven to 400 degrees.
Halve each squash, then scrape out the seeds and stringy
membranes. Place the halves, flesh side up, on a baking sheet and sprinkle each
half with salt.
Next add a generous tablespoon of butter to the center of
each squash followed by 2 to 3 heaping tablespoons of brown sugar. Next drizzle
squash with maple syrup.
Pour 2 cups water in the bottom of the baking pan.
Cover with aluminum foil and bake for 30 minutes. Remove
foil and bake an additional 30-45 minutes, or until squash is golden brown.
In the last 5 minutes of baking, turn on the broiler and
allow tops to get a little more brown and the butter/sugar mixture to bubble.
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