February 28, 2011
Hello to all returning and potential CSA members, neighbors, friends and family!
As I type this, Sadie is napping and her little sweet sister, Delia Mae is laying by my side watching me type. Sadie can spell her name now and is very excited to be a big sister and she is a huge helped in all the winter shores with the sheep, bunny and all the chickens.
This winter has been quite eventful- Sadie turned 3, Delia Mae was born December 10, the 30 x 72 hoophouse is built, and we have started the process to buy the land that we farm - on both sides of the road - 31 acres of land. At the end of the growing season, we were notified that the land that we live on and graze the sheep on was going to be put up for sale. This was the catalyst to get things in motion with the Vermont Land Trust and their partners to try to buy this land and some of Roy's land - where we grow all of your/our vegetables. To make this more affordable, we will be conserving the land - so it will always be in agriculture - open land - a small diversified, organic family farm - in Grand Isle, right here on Quaker Road. This is very exciting and we will share with all of you as we go through this process in conserving and buying this land - so Blue Heron Farm will have a stable land base into the future.
We feel very blessed for all the support we received from our CSA members and community from last growing season. We were very blessed with a beautiful summer, the energy and excitement of 4 interns (who rocked and learned so much about organic farming (and potty training a then 2.5 year old), luscious heirloom tomatoes that had juice that dripped down your cheeks, more watermelon and melons than we knew what to do with, harvesting pumpkins and watermelons in September together- all the glory and abundance of a prolific growing season. We are looking forward to another great growing year with the hopes of extending this growing year into December with our new hoophouse - which many hands helped us build.
CSA: nitty gritty, work shares, drop offs, and Supported Shares
This year we are staying at 50 shares and making sure we have enough variety and quantity for all of you. After a very successful fifth year with the implementation of the sliding scale fee structure for the CSA, we will continue that this year. We want to continue to make organic produce affordable to all and be able to pay our costs. With members buying upfront their vegetables for the season, it helps our costs immensely and we can budget for the rest of the season. We would like to get payment by April 15th. If any of you can pay sooner than that, that would be great since most of our buying is right now through March (I know, I know I should have mailed this in January). Shares will start the first or second week in June. **For those who pay by March 15th – you will be entered to win 5 dozen of eggs.
Also, we will be having a working option along with your share which can help with cost of the your share – more info in the brochure. We will also have CSA member work days scheduled once a month where you can come out to the farm and help us with big labor projects that are family friendly. Also, this year we will continue to work on and post on our farm blog www.blueheronfarmvt.com.
Also, we will be delivering to Fort Ethan Allen, Pinewood Manor (thanks so much Beth) in Essex Junction right past 5 corners in Essex off of Rte 15 across from IBM, and CCV in Winooski on Thursdays. If you know anyone in that area that maybe interested please feel free to pass a brochure to them or give us their name and number and we will send them a brochure. There will be a small one time delivery drop off charge of $35 for the Colchester/Essex drop off sites (to cover our fuel and time costs).
We value your support and friendship. If these costs are a hardship, please call us and we can come up with a payment plan. We are also hoping to provide 3-4 supported shares for families who are in need of this. If you are in need of financial aid this year please let us know and we will get you the financial aid info for a supported share. Also we are accepting donations for the Farm Share program that supports our farms supported shares. Last year we were able to give financial support to 4 families from our community and provide extra food to the Round Barn through generous donations from our members. Our goal is to raise $500 for supported shares so NOFA-VT will match it and make a share more affordable to families in our community. If you would like more info, please give us a call. You can send the donation in with your registration form or send it directly to NOFA-VT with “Blue Heron Farm supported share” in the memo.
Our Community Service (Yours and Ours):
Because of you, our CSA members, we are able to outreach to our community here in Grand Isle County with food and goodwill.
Last year, we had our second year with the Senior Shares at the Round Barn here in Grand Isle. We delivered fresh veggies to 20 residents at the barn and have had community dinners with them once a month since October. We are looking to expand this for this upcoming year and look forward to having them out at the farm with us. If you would like to join us for our monthly lunches, just let us know and we will let you know when they are. We will continue this program again this year with the hopes of expanding it.
Also, we donated and sold a bunch of food for the Food for Thought program last year, which fed over 125 children in Grand Isle County for 12 weeks. This was started by Kaight Althoff (one of our CSA family members) and Melissa Hood and they are doing it again this year with the goal of feeding even more children countywide during the 10 – 12 weeks of summer vacation. Last year, Sadie and Christine, along with some of the interns, would go and help pack boxes on Sundays and bring leftover produce from market or extra veggies that CSA members donated while they were away on vacation. Each week, Blue Heron Farm was able to donate or sell (at a reduced rate) fresh veggies. Our farm plans to help out again with this year by donating veggies and if any of you would like to help with volunteering on those Sundays, delivering food to families, growing veggies here at our farm or your own place, buy a CSA share for this program or with financial support please call Kaight at 372-5843 or give us a call.
This summer we will be working with area churches and community groups to put in community gardens in our community. We will also be working on growing certain crops for the food shelf here in the county. If you would like to help with any of this, let us know.
Chickens, Eggs, Bread, Pasta, Pork and Turkeys (Oh My…)
So we are going to try out having add-ons this year of our chickens, eggs, and food from fellow CSA members Gloria, Daniel, Matt, Aimee and Eric. We are excited about this and we think it will help lighten your grocery shopping having these items available. Later in the season, we will let you know about organic pork and turkey shares from Aimee and Eric. Their pigs get a ton of veggie scraps from our farm, and their pork is quite yummy.
Blue Heron Farm Certified Organic Pastured Chickens & Egg SHARES These chickens are a heritage breed from France (not the Cornish crosses that many producers use). There is more meat all around the bird and the birds are great foragers on pasture. There is a deposit of $50 and then the chickens will be $6.00lb when they are finished. Shares are 5 or 10 birds - fresh or frozen. Egg shares are: $90 for 18 weeks for 1 dozen a week or 1/2 dozen for $45 for 18 weeks. This year we have partnered with Wally's Place(Matt) and Grand Isle Pasta (Gloria and Daniel) to offer weekly deliveries of fresh bread and fresh pasta with your share.
Thank YOU!
We couldn’t do this without all of you. It is because of you, we made it through last year with the hope for this growing season. Adam, Sadie, Delia and I look forward to walking out to the chickens with you and your children, meeting our sheep and their lambs in the pasture, picking sungold cherry tomatoes and ground cherries, uncovering treasures of potatoes and carrots from the earth, and enjoying that you know where your food comes from.
When we sit and plan this year and reflect over the last 7 years – we are truly blessed to have this as our work. We are honored that we are one of your farmers and you are our community. Whew – that’s a lot of writing – well, there was a lot to fill you in on too Hope you are all well. We have enclosed this year’s CSA brochure. We have also enclosed an extra one to pass to a friend. Thank you and we look forward to seeing you walking in the fields - smelling the basil, having tomato juice run down your cheeks and eating fresh lettuce again .
Peace,
Christine Bourque, Adam Farris, Sadie Farris and Delia Farris.
Welcome to our Farm! Little stories about our life as organic farmers raising a family on an island in the middle of Lake Champlain
Sunday, March 6, 2011
Monday, February 28, 2011
2011 Blue Heron Farm CSA now taking members
Hi Everyone-
We have our CSA brochure done and are now selling shares. We are selling 50 shares this year and we have on the farm pickup here in Grand Isle, and drop offs at CCV in Winooski, Pinewood Manor in Essex Junction and Fort Ethan Allen in Colchester, VT. We will gladly drop off anywhere else as long as there are 5 share holders there and within the greater Burlington or Grand Isle area.
You can email us at harmonyvt@yahoo.com for the application and I am also going to try to figure out how to put it up here for you to download. I think i figured it out here it is - just copy and paste in the address bar: https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0By3U03bbE9hiODA0ZDFmMDYtZTFjMi00MGYzLTlmYzgtN2ZiNThiNTZiMmNl&hl=en
Sorry for the hiatus from this blog this winter - we have been busy with our new little one Delia Mae who is now 11 weeks old...we will try to catch you up on all the farm happenings over the next week or so and try to be more regular in this space. Peace and warm thoughts, Christine, Adam, Sadie and Delia
Tuesday, February 1, 2011
Welcome little sister!
Cubes Plum Baby Announcements
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Thursday, November 4, 2010
Winter Farmers Markets start this weekend!
Farmers Market this Saturday at the South Hero Congregational Church on South St from 10-2 - inside - come see us - we'll have lots of organic salad greens, sweet kale, brussel sprouts, winter squash, pie pumpkins, red and white potatoes, pickles, jellies, and of course our eggs and a few other things - and Sadie dancing around the hall. Also, there will be lots of baked goods, breads, crafts, soap, meat, more produce, yarn, and much more - Come stay for a while and visit - there will be a kids table for activities and places to sit and chat. Next one will be November 20th - Just in time for Thanksgiving.
Christine Bourque, Adam Farris and Sadie Farris
Blue Heron Farm
372-3420
www.blueheronfarmvt.com
Christine Bourque, Adam Farris and Sadie Farris
Blue Heron Farm
372-3420
www.blueheronfarmvt.com
Monday, October 4, 2010
Journal Post for the week of Ocotber 4, 2010
VOLUME V, JOURNAL XVII AND XVIII
OCTOBER 4, 2010 - LAST PICKUP
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 17 and 18: Hello Everyone, this week is the last pickup/drop off for the CSA for this season. This is a double week - 2 pickups in one with storage vegetables and fresh. The potatoes we picked fresh this morning - keep them dirty and put them in your crisper - they will last longer. Keep the winter squash in a coolish spot - not freezing and they will keep long into winter. Onions will keep well in your crisper drawer too - we had ours into May. You can also freeze the Kale, Onions, Green/Red Peppers - just chop them and put them in freezer bags - no need to blanch them. The herbs you can chop and out a little bit of water in them into ice cube trays and freeze them or you can dry them - hang them up or put them in your oven at 140 degrees for a few hours. Tomatoes also freeze well - you can puree them or put them in whole and then slip the skins off when they defrost. Frozen Kale is a great in soups, pasta sauce, omelets - really anything in the deep darkness of January...
This CSA season marks our 5th year with a CSA. We had nearly 50 families and 14 senior shares this season. With each season we learn more and more. With each season, we are excited that the food we grow for our own small family will be nourishing yours too. This 5th season has been quite the full and abundant year with most crops unlike last year - we are thankful for the hard work of our crew of interns and volunteer CSA members and mother nature for such a tremendous harvest year. There are still veggies in the field and the farmstand will be open at least until Christmas. We will be at winter farmers markets here in the Islands and possibly in the Burlington area. We hope you have enjoyed the bounty of this year. In the next few weeks, we will be sending you all via email and mail a survey to fill out - please fill it out and return it so we can use your feedback in planning for the 2011 season.
So with the last pickup comes the end of our internships here at the farm for the year. Eric and Emily are leaving tomorrow - they wanted to stay until the last pickup and see it through - like picking potatoes this morning in the very moist, cold clay soils and sinking in the mud while picking green beans and oh, one last time of gathering eggs and getting the sheep moved to a new pasture and many more endless chores that happen here at the farm. We are thankful for their time here and all that they have taught us. We think having interns helps us be better farmers, better stewards of this beautiful land that we are blessed to farm here on Quaker Road. A few things off of Eric's list of things he has learned include tractor work, knitting, spinning, sheep wrangling, egg production, advocating for small farmers, educating people about local food, marketing, chicken raising from baby chick to processing them into food and much more. We have appreciated his steadfast work ethic and care he has for our farm and little Sadie, oh and of course his buddy Oscar, our cat. Eric also learned how to can and preserve his own food for the winter months - with a trunk is his apartment full of canned tomatoes, jellies, sauce, and pickles and his freezer full of fruit, veggies and chicken. One big thing, we heard him say, was how he now more aware and thinks about how is food is raised (which he did before coming here but now with a more hands on experience to back this awareness) - especially meat after helping with the processing of our chickens for meat. And now for Emily, Emily who has been here since May - during the heat wave tying up hoop house tomatoes and transplanting the millions of transplants we had that you are all eating from now. She was so patient with us in those early weeks - never having a farm intern before and how she helped figure out how to get the plastic to lay flat and tight - how many years have we had the mulch layer (5 yrs?!). Emily's creative eye and hands have turned some of our chicken scratch handwritten posters and dull displays to displays that our vegetables feel proud to be in. Emily's caring touch have nourished our greenhouse crops, Mr Pippin's life, and her little rascal Sadie - to name a few. A few things that Emily has learned how to sell what she grows, has seen things she planted from seed, turn to fruit, harvest it, eat it, preserve it (so many canned yumminess in her and Joe's apartment for the fall), and then pull out the crop residue - full cycle. And the countless stories she and Eric have read to Sadie...thank you.
We were very lucky to have 4 dynamic, caring, enthusiastic interns join our small family farm this season. You have set the bar high for interns to come and we wish you all good luck and prosperity in all that you will do. It has been an honor to be along with you all on your journey this summer - from understanding why organic eggs are $5 dozen, seeing seeds grow, the hard work and hard decisions that are made on a farm from sun up to sun down and why farmers do what they do. And of course how to potty train a squirelly two and half year old - Thanks.
We hope you have a great week, a great fall and winter -Enjoy the veggies, and see you soon! You can keep in touch through our blog www.blueheronfarmvt.com or email us. We will let you know when little baby arrives:)
Peace, Adam, Christine, Sadie, Eric and Emily
NOFA VERMONT'S SIXTEENTH ANNUAL SHARE THE HARVEST: OCTOBER 7TH, 2010!
The sixteenth annual Share the Harvest fundraiser will be held this Thursday, October 7 to benefit NOFA-VT's Farm Share Program. The Farm Share program is a great way that limited-income Vermonters can afford to purchase CSA (community supported agriculture) shares of fresh produce from their local farmers. NOFA Vermont believes that all Vermonters should be able to eat local organic food, regardless of their income level, while also making sure farmers get a good wage for their hard work.
In 2010, the Farm Share Program served over 1,300 people statewide and 60 Vermont farms participated (including Blue Heron Farm - 4 local families). Demand for Farm Share Program support was more than NOFA-VT could financially accomplish and a waiting list was established. The Farm Share Program is funded by donations and by the annual Share the Harvest fundraiser.
On Thursday, October 7th, restaurants, coops, and food stores will participate in Share the Harvest by donating a portion of their day’s sales to the Farm Share Program. NOFA-VT thanks these participants and all of the people who will dine or shop at participating establishments on this date. If you are not able to participate on October 7th and would like to make a donation please go to nofavt.org for a coupon to make a straight donation or see a list of restaurants who are participating.Thank you for your support!
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information- they also sell individual cuts of meat including hamburger..
WHAT’S IN THE SHARE THIS WEEK: CILANTRO OR PARSLEY, GREEN BEANS, ONIONS, RED POTATOES, SWEET RED PEPPERS, LETTUCE MIX, MUSTARD GREENS, ARUGULA, RED RUSSIAN KALE, 10LBS OF WINTER SQUASH DELICATA, BUTTERNUT, OR ACORN, PIE PUMPKINS, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, PYO TOMATILLOS, PYO FIELD TOMATOES AND A FEW OTHER THINGS...
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
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. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
RECIPES
Following recipes are from: www.twosmallfarms.com
FINISHING TOUCHES FOR BEANSThe Victory Garden Cookbook by Marian Morash
After steaming or blanching, try one of these:
With Butter & Lemon Juice: toss beans with butter in a hot frying pan. Sprinkle with lemon juice, and season with salt & pepper.
With Onions: lightly brown chopped onions in butter, add beans, and toss until thoroughly coated in butter and onions.
With Oil and Garlic: Heat 2 tablespoons oil per pound of beans, add 1 clove finely shopped or pureed garlic, cook 30 seconds, add beans; toss until heated through. Season with salt and pepper to taste.
With Mushrooms: Saute 1/4 pound sliced mushrooms per pound of beans in butter until lightly browned. Add green beans and heat through.
Master Recipe for Boiled Green Beans from The Best Recipe by the editors of Cook's Illustrated Magazine
We find that green beans respond better to boiling than to steaming. A pound of beans in a standard steamer will not cook evenly. Boiling is simpler - just add the beans and cook until tender - and permits the addition of salt during cooking. Unlike other vegetables, green beans do not become soggy when boiled, because their thick skins keep them crisp and firm. Leave beans whole when boiling; cut beans will become waterlogged. Boiled beans can be flavored with some butter or oil, dressed with a vinaigrette, or sauteed briefly in a flavorful fat. 1 pound green beans, ends snapped off, 1 teaspoon salt, Bring 2 ½ quarts of water to boil in a large saucepan. Add beans and salt and cook until tender, about 5 minutes. Drain and season.
OCTOBER 4, 2010 - LAST PICKUP
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 17 and 18: Hello Everyone, this week is the last pickup/drop off for the CSA for this season. This is a double week - 2 pickups in one with storage vegetables and fresh. The potatoes we picked fresh this morning - keep them dirty and put them in your crisper - they will last longer. Keep the winter squash in a coolish spot - not freezing and they will keep long into winter. Onions will keep well in your crisper drawer too - we had ours into May. You can also freeze the Kale, Onions, Green/Red Peppers - just chop them and put them in freezer bags - no need to blanch them. The herbs you can chop and out a little bit of water in them into ice cube trays and freeze them or you can dry them - hang them up or put them in your oven at 140 degrees for a few hours. Tomatoes also freeze well - you can puree them or put them in whole and then slip the skins off when they defrost. Frozen Kale is a great in soups, pasta sauce, omelets - really anything in the deep darkness of January...
This CSA season marks our 5th year with a CSA. We had nearly 50 families and 14 senior shares this season. With each season we learn more and more. With each season, we are excited that the food we grow for our own small family will be nourishing yours too. This 5th season has been quite the full and abundant year with most crops unlike last year - we are thankful for the hard work of our crew of interns and volunteer CSA members and mother nature for such a tremendous harvest year. There are still veggies in the field and the farmstand will be open at least until Christmas. We will be at winter farmers markets here in the Islands and possibly in the Burlington area. We hope you have enjoyed the bounty of this year. In the next few weeks, we will be sending you all via email and mail a survey to fill out - please fill it out and return it so we can use your feedback in planning for the 2011 season.
So with the last pickup comes the end of our internships here at the farm for the year. Eric and Emily are leaving tomorrow - they wanted to stay until the last pickup and see it through - like picking potatoes this morning in the very moist, cold clay soils and sinking in the mud while picking green beans and oh, one last time of gathering eggs and getting the sheep moved to a new pasture and many more endless chores that happen here at the farm. We are thankful for their time here and all that they have taught us. We think having interns helps us be better farmers, better stewards of this beautiful land that we are blessed to farm here on Quaker Road. A few things off of Eric's list of things he has learned include tractor work, knitting, spinning, sheep wrangling, egg production, advocating for small farmers, educating people about local food, marketing, chicken raising from baby chick to processing them into food and much more. We have appreciated his steadfast work ethic and care he has for our farm and little Sadie, oh and of course his buddy Oscar, our cat. Eric also learned how to can and preserve his own food for the winter months - with a trunk is his apartment full of canned tomatoes, jellies, sauce, and pickles and his freezer full of fruit, veggies and chicken. One big thing, we heard him say, was how he now more aware and thinks about how is food is raised (which he did before coming here but now with a more hands on experience to back this awareness) - especially meat after helping with the processing of our chickens for meat. And now for Emily, Emily who has been here since May - during the heat wave tying up hoop house tomatoes and transplanting the millions of transplants we had that you are all eating from now. She was so patient with us in those early weeks - never having a farm intern before and how she helped figure out how to get the plastic to lay flat and tight - how many years have we had the mulch layer (5 yrs?!). Emily's creative eye and hands have turned some of our chicken scratch handwritten posters and dull displays to displays that our vegetables feel proud to be in. Emily's caring touch have nourished our greenhouse crops, Mr Pippin's life, and her little rascal Sadie - to name a few. A few things that Emily has learned how to sell what she grows, has seen things she planted from seed, turn to fruit, harvest it, eat it, preserve it (so many canned yumminess in her and Joe's apartment for the fall), and then pull out the crop residue - full cycle. And the countless stories she and Eric have read to Sadie...thank you.
We were very lucky to have 4 dynamic, caring, enthusiastic interns join our small family farm this season. You have set the bar high for interns to come and we wish you all good luck and prosperity in all that you will do. It has been an honor to be along with you all on your journey this summer - from understanding why organic eggs are $5 dozen, seeing seeds grow, the hard work and hard decisions that are made on a farm from sun up to sun down and why farmers do what they do. And of course how to potty train a squirelly two and half year old - Thanks.
We hope you have a great week, a great fall and winter -Enjoy the veggies, and see you soon! You can keep in touch through our blog www.blueheronfarmvt.com or email us. We will let you know when little baby arrives:)
Peace, Adam, Christine, Sadie, Eric and Emily
NOFA VERMONT'S SIXTEENTH ANNUAL SHARE THE HARVEST: OCTOBER 7TH, 2010!
The sixteenth annual Share the Harvest fundraiser will be held this Thursday, October 7 to benefit NOFA-VT's Farm Share Program. The Farm Share program is a great way that limited-income Vermonters can afford to purchase CSA (community supported agriculture) shares of fresh produce from their local farmers. NOFA Vermont believes that all Vermonters should be able to eat local organic food, regardless of their income level, while also making sure farmers get a good wage for their hard work.
In 2010, the Farm Share Program served over 1,300 people statewide and 60 Vermont farms participated (including Blue Heron Farm - 4 local families). Demand for Farm Share Program support was more than NOFA-VT could financially accomplish and a waiting list was established. The Farm Share Program is funded by donations and by the annual Share the Harvest fundraiser.
On Thursday, October 7th, restaurants, coops, and food stores will participate in Share the Harvest by donating a portion of their day’s sales to the Farm Share Program. NOFA-VT thanks these participants and all of the people who will dine or shop at participating establishments on this date. If you are not able to participate on October 7th and would like to make a donation please go to nofavt.org for a coupon to make a straight donation or see a list of restaurants who are participating.Thank you for your support!
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information- they also sell individual cuts of meat including hamburger..
WHAT’S IN THE SHARE THIS WEEK: CILANTRO OR PARSLEY, GREEN BEANS, ONIONS, RED POTATOES, SWEET RED PEPPERS, LETTUCE MIX, MUSTARD GREENS, ARUGULA, RED RUSSIAN KALE, 10LBS OF WINTER SQUASH DELICATA, BUTTERNUT, OR ACORN, PIE PUMPKINS, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, PYO TOMATILLOS, PYO FIELD TOMATOES AND A FEW OTHER THINGS...
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
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. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
RECIPES
Following recipes are from: www.twosmallfarms.com
FINISHING TOUCHES FOR BEANSThe Victory Garden Cookbook by Marian Morash
After steaming or blanching, try one of these:
With Butter & Lemon Juice: toss beans with butter in a hot frying pan. Sprinkle with lemon juice, and season with salt & pepper.
With Onions: lightly brown chopped onions in butter, add beans, and toss until thoroughly coated in butter and onions.
With Oil and Garlic: Heat 2 tablespoons oil per pound of beans, add 1 clove finely shopped or pureed garlic, cook 30 seconds, add beans; toss until heated through. Season with salt and pepper to taste.
With Mushrooms: Saute 1/4 pound sliced mushrooms per pound of beans in butter until lightly browned. Add green beans and heat through.
Master Recipe for Boiled Green Beans from The Best Recipe by the editors of Cook's Illustrated Magazine
We find that green beans respond better to boiling than to steaming. A pound of beans in a standard steamer will not cook evenly. Boiling is simpler - just add the beans and cook until tender - and permits the addition of salt during cooking. Unlike other vegetables, green beans do not become soggy when boiled, because their thick skins keep them crisp and firm. Leave beans whole when boiling; cut beans will become waterlogged. Boiled beans can be flavored with some butter or oil, dressed with a vinaigrette, or sauteed briefly in a flavorful fat. 1 pound green beans, ends snapped off, 1 teaspoon salt, Bring 2 ½ quarts of water to boil in a large saucepan. Add beans and salt and cook until tender, about 5 minutes. Drain and season.
Monday, September 27, 2010
Journal Post for the week of September 27, 2010
VOLUME V, JOURNAL XVI
SEPTEMBER 27, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 16: Hello Everyone, holy busy week. When fall comes things are supposed to be wind down...I feel like all we did this week is run from one project to another from morning to night. We are especially thankful to our interns for sticking with us over these last few hectic weeks and thanks to Nana for hanging out with Sadie while this mama ran around the farm after all the projects we had to get done. This week we had our last markets in Islands for the season, 3 days of chicken processing, CSA pickups on Monday and Thursday, harvesting, working on the hoophouse, and the hoe-down. We are in the home stretch but that homestretch seems to be about a month long - but thats okay. Next week is LAST pickup - we will have plenty of veggies for you including storage crops like winter squash and potatoes. Today we were grateful for the help of Eric, Gail, Fiona and Ben to getting everything picked for all of you today. We harvested all of the winter squash and it fills the back of our 8 ft truck bed - I am purely guessing now but I think it is between 1000 and 2000lbs of winter squash. Yesterday, Sophie, Eric, Eireann, and Todd harvest 247 pie pumpkins from the field (in between driving the 38 ground posts for the hoophouse). All of which will be curing in the greenhouse for the next week or so.
The hoe-down was a lot of fun - with pyo jack o'lantern pumpkins, impromptu Sadie singing along with some friends playing music, a long hay wagon ride with families and the food was de-li-cious! Thanks to all who came out - it was a bit brisk but it was fun. Thanks for the extra hands with raising of the bows and help with clean-up. Adam, Sadie and I really enjoyed visiting with all of you. Pictures from the hoe-down will be on our blog soon and you can see them and share them on our photo sharing website: http://blueheronfarmvt.shutterfly.com.
In this week's share there are some white bulbs with greens attached - these are Hakerui Turnips - they are a sweet salad turnip that should be eaten raw, chopped in a salad or lightly sauteed - but our handsdown way to eat them is raw - Sadie loves them!
You can also freeze the Kale, Onions, Red Peppers - just chop them and put them in freezer bags - no need to blanch them. We hope you have a great week -Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric and Emily
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information.
WHAT’S IN THE SHARE THIS WEEK: CILANTRO OR PARSLEY, ONIONS, HAKERUI SWEET SALAD TURNIPS, HOT PEPPERS, SWEET RED PEPPERS, LETTUCE MIX, MUSTARD GREENS, ARUGULA, RED RUSSIAN KALE, EGGPLANT, WINTER SQUASH, PIE PUMPKIN, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
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. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
RECIPES
Following recipes are from: www.twosmallfarms.com
Tagliolini con la Zucca -Pumpkin Pasta adapted from the Top One Hundred Pasta Sauces by Diane Seed
1 pound fresh pasta or less of dried (she calls for tagliolini, I used whole wheat thin spaghetti)
3# piece of pumpkin (or about 1 butternut squash? 1 sugarpie pumpkin? I used a whole mess of yummy puree I'd made from a butternut squash.)
4 Tablespoons butter (I used olive oil, butter would likely be divine here.)
1 leek (I used 2 leeks) well chopped
1 stick celery well chopped
chicken stock
S & P to taste
Grated Nutmeg to taste
2/3 cup heavy cream (I used whole milk)
1 cup grated parmesan cheese
Melt half the butter and add the chopped leek and celery. Peel the pumpkin (or butternut!) and remove seeds and any stringy fibers. (none in these puppies, don't worry.) Cut the pumpkin into thin slices. (or skip the peeling/cutting and roast and puree the whole thing like I did. see notes below for that option.) Add pumpkin in slices or as a puree to leek and celery and stir for a few minutes. Add a little stock and cover. Cook for about 20 minutes or until the pumpkin slices are cooked through. OR cook for a shorter while if using the puree. Add more stock from time to time if necessary to keep moist. Check the seasoning and add S & P and nutmeg to taste. Process in a food processor (I used my stick blender!). Return to the pan to keep warm. Cook the pasta according to directions, and avoid overcooking. Fresh pasta will only need a few minutes, so add the cream to the sauce as soon as you have thrown the pasta into the boiling water.
Drain the pasta and place in a heated dish. Stir in the freshly grated cheese and then the pumpkin sauce. Mix well, add the rest of the butter, and serve at once.
LAURA'S GLAZED PUMPKIN GINGER BARS Adapted from Recipes from a Kitchen Garden by Shepherd and Raboff
1 3/4 cup unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt 1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup butter, at room temperature
1 cup lightly packed dark brown sugar
1 egg
1 tsp. vanilla extract
1 cup cooked, pureed pumpkin
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger
GLAZE:
1 cup sifted confectioners' sugar
2 tsp. grated lemon zest
3 to 4 tbsp. lemon juice
Preheat oven to 350°F. Grease a 10x15-inch baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Set aside. In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until cake pulls away from sides of pan. Combine confectioners' sugar with lemon zest. Add lemon juice gradually to confectioners' sugar, adding just enough to give the proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving. Makes 4 dozen.
Simple Pumpkin Bread
2 cups mashed/pureed pumpkin or winter squash
Mix and make a well in the center:
3 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups sugar
Add to the center along with the pumpkin and stir just until all is mixed in:
1 cup oil
4 eggs
2/3 cup water
Then if you like:chocolate chips, optional
Pour into 1 large and 2 small oiled bread pans (or muffin tins). Bake at 350 for one hour. (Or less for muffins.)
SEPTEMBER 27, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 16: Hello Everyone, holy busy week. When fall comes things are supposed to be wind down...I feel like all we did this week is run from one project to another from morning to night. We are especially thankful to our interns for sticking with us over these last few hectic weeks and thanks to Nana for hanging out with Sadie while this mama ran around the farm after all the projects we had to get done. This week we had our last markets in Islands for the season, 3 days of chicken processing, CSA pickups on Monday and Thursday, harvesting, working on the hoophouse, and the hoe-down. We are in the home stretch but that homestretch seems to be about a month long - but thats okay. Next week is LAST pickup - we will have plenty of veggies for you including storage crops like winter squash and potatoes. Today we were grateful for the help of Eric, Gail, Fiona and Ben to getting everything picked for all of you today. We harvested all of the winter squash and it fills the back of our 8 ft truck bed - I am purely guessing now but I think it is between 1000 and 2000lbs of winter squash. Yesterday, Sophie, Eric, Eireann, and Todd harvest 247 pie pumpkins from the field (in between driving the 38 ground posts for the hoophouse). All of which will be curing in the greenhouse for the next week or so.
The hoe-down was a lot of fun - with pyo jack o'lantern pumpkins, impromptu Sadie singing along with some friends playing music, a long hay wagon ride with families and the food was de-li-cious! Thanks to all who came out - it was a bit brisk but it was fun. Thanks for the extra hands with raising of the bows and help with clean-up. Adam, Sadie and I really enjoyed visiting with all of you. Pictures from the hoe-down will be on our blog soon and you can see them and share them on our photo sharing website: http://blueheronfarmvt.shutterfly.com.
In this week's share there are some white bulbs with greens attached - these are Hakerui Turnips - they are a sweet salad turnip that should be eaten raw, chopped in a salad or lightly sauteed - but our handsdown way to eat them is raw - Sadie loves them!
You can also freeze the Kale, Onions, Red Peppers - just chop them and put them in freezer bags - no need to blanch them. We hope you have a great week -Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric and Emily
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information.
WHAT’S IN THE SHARE THIS WEEK: CILANTRO OR PARSLEY, ONIONS, HAKERUI SWEET SALAD TURNIPS, HOT PEPPERS, SWEET RED PEPPERS, LETTUCE MIX, MUSTARD GREENS, ARUGULA, RED RUSSIAN KALE, EGGPLANT, WINTER SQUASH, PIE PUMPKIN, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
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. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
RECIPES
Following recipes are from: www.twosmallfarms.com
Tagliolini con la Zucca -Pumpkin Pasta adapted from the Top One Hundred Pasta Sauces by Diane Seed
1 pound fresh pasta or less of dried (she calls for tagliolini, I used whole wheat thin spaghetti)
3# piece of pumpkin (or about 1 butternut squash? 1 sugarpie pumpkin? I used a whole mess of yummy puree I'd made from a butternut squash.)
4 Tablespoons butter (I used olive oil, butter would likely be divine here.)
1 leek (I used 2 leeks) well chopped
1 stick celery well chopped
chicken stock
S & P to taste
Grated Nutmeg to taste
2/3 cup heavy cream (I used whole milk)
1 cup grated parmesan cheese
Melt half the butter and add the chopped leek and celery. Peel the pumpkin (or butternut!) and remove seeds and any stringy fibers. (none in these puppies, don't worry.) Cut the pumpkin into thin slices. (or skip the peeling/cutting and roast and puree the whole thing like I did. see notes below for that option.) Add pumpkin in slices or as a puree to leek and celery and stir for a few minutes. Add a little stock and cover. Cook for about 20 minutes or until the pumpkin slices are cooked through. OR cook for a shorter while if using the puree. Add more stock from time to time if necessary to keep moist. Check the seasoning and add S & P and nutmeg to taste. Process in a food processor (I used my stick blender!). Return to the pan to keep warm. Cook the pasta according to directions, and avoid overcooking. Fresh pasta will only need a few minutes, so add the cream to the sauce as soon as you have thrown the pasta into the boiling water.
Drain the pasta and place in a heated dish. Stir in the freshly grated cheese and then the pumpkin sauce. Mix well, add the rest of the butter, and serve at once.
LAURA'S GLAZED PUMPKIN GINGER BARS Adapted from Recipes from a Kitchen Garden by Shepherd and Raboff
1 3/4 cup unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt 1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup butter, at room temperature
1 cup lightly packed dark brown sugar
1 egg
1 tsp. vanilla extract
1 cup cooked, pureed pumpkin
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger
GLAZE:
1 cup sifted confectioners' sugar
2 tsp. grated lemon zest
3 to 4 tbsp. lemon juice
Preheat oven to 350°F. Grease a 10x15-inch baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Set aside. In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until cake pulls away from sides of pan. Combine confectioners' sugar with lemon zest. Add lemon juice gradually to confectioners' sugar, adding just enough to give the proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving. Makes 4 dozen.
Simple Pumpkin Bread
2 cups mashed/pureed pumpkin or winter squash
Mix and make a well in the center:
3 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups sugar
Add to the center along with the pumpkin and stir just until all is mixed in:
1 cup oil
4 eggs
2/3 cup water
Then if you like:chocolate chips, optional
Pour into 1 large and 2 small oiled bread pans (or muffin tins). Bake at 350 for one hour. (Or less for muffins.)
Monday, September 20, 2010
Journal Post for the week of September 20, 2010
VOLUME V, JOURNAL XV
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
***ANNUAL BLUE HERON FARM HOE-DOWN is THIS SUNDAY, SEPTEMBER 26, 2010 starting at 3:00 pm. We will have hayrides touring the farm including the sheep, Potluck food and music (please bring a dish and instrument to share), bon fire, warm cider, visiting with neighbors and friends, and more... We'll supply dishes, glasses, utensils and some yummy food too and some of the entertainment. We will have some kid things to do to - like pumpkin decorating, little fall crafts, riding on all the ride on toys, chickens and sheep to see...Last year's event was well attended even though it was over 90 degrees out. We thought we would have it a little later into September - Last year we had guitars, accordion, harmonica, banjo, drums...any instruments are welcome - bring family and friends - everyone is invited :) If you could or remember drop us a quick email or call so we know how many to expect, 372-3420 or harmonyvt@yahoo.com.*****
P.S. IF ANYONE WANTS TO COME EARLY AND HELP WITH BUILDING THE NEW HOOPHOUSE - GIVE US A CALL -
Week 15: Hello Everyone, I think this is going to be a quick note today because it is Emily, Sadie and I running the show today. We are grateful that Fiona and Ben came out to help out this morning - cutting lots of luscious greens for the share today. I think this is the last week for watermelons, next week we will turn into winter squash and maybe some pie pumpkins:) We have never had watermelons this late in September. This week will probably be the last of the Basil due to the cool temps tonight. The tomatoes are slowing down and but the hoophouse ones keep on going - while we were washing greens this morning - Emily and I heard two of the crash to the ground - they are getting pretty heavy - towering over 10 feet. Many of the Rose tomatoes are over 1.5 lbs each! The storage potatoes are sizing up and the fall green beans are flowering with picking starting next week we hope. We have had a few cool days and tonight it is supposed to get cool - not frost but very close - lucky for us we have the lake as an insulator until the lake gets cooler. The lake allows to grow for a longer period in the fall. With this cooler weather, everything starts slowing down a bit - the tomatoes take longer to ripen, beans take longer to get big, lettuce mix stays nice in the field longer, hot weather plants start dying off due to the cold or virus fthat they catch from the prolonged wetness of dew on those cold, dewy mornings The winter squash is looking beautiful - we will have acorn, delicata and butternut. We will also have New England Pie Pumpkins and hopefully some large pumpkins for families who would like one.
We are processing our pastured raised, 100% certifed organic heritage chickens this week on Thursday and Friday. If you would like to see the process or want to help out - give us a call.
We are 30 weeks along now - 10 or so weeks to go and we get to meet "little baby." Baby is very active and making her/his presence known with an even more pronounced belly on this mama. Sadie is so sweet with taking care of her mama - making sure I drink my water, have enough to eat because "mama you are eating for you and little baby", sharing her reading with baby, making sure she shares her nursing with little baby, making sure little baby will have her clothes that have gotten too small and much more. Sadie is a great big sister and very patient with this mama who has millions of things to do these days. Sadie and I are working on her fall sweater right now - it is yarn from our sheep that we had spun at Green Mountain Spinnery - it is like an oatmeal color - our white and brown mixed together. I figured I would knit her sweater first then little baby's. Sadie likes that idea and is making sure I save some yarn for the baby.
Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric and Emily
***LAST CALL****CERTIFIED ORGANIC TRULY PASTURE-RANGED CAGE FREE CHICKENS FOR MEAT FOR SALE
We will have Certified Organic Pasture raised French Heritage Chickens for sale. They will be ready September 23. We are taking order now and expect to sell out quickly. They will be between 3.5lbs -6lbs each. We are taking deposits of $50. They will be $6.00lb and you can get them fresh or frozen - after September 25th they will all be frozen.
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information.
WHAT’S IN THE SHARE THIS WEEK: SLICING HEIRLOOM TOMATOES, SWEET RED PEPPERS, LETTUCE MIX, SPICY MESCULIN MIX, PEPPERY ARUGULA, BABY RED RUSSIAN KALE, TOMATILLOS, BASIL, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, WATERMELON
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
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. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
QUAKER ROAD RASPBERRIES ARE BACK! - A NOTE FROM MEG
Good greetings to some of our family and friends - Our fall raspberries are "in"! They are magnificent, quite large and firm in structure, and sweet and delicious. This year we have expanded our operation to include Pick Your Own, in addition to our picking and selling for the two local farmers' markets. If you have any interest in picking, and would like to know if the berries are ready to be picked (they do not like to be wet when picked), then please call us at either 343-5497 or 343-5975. Please come and pick, or tell your friends about our berries. $3.50 a pint for the PYO berries.
RECIPES
How to store fresh arugula: in a plastic bag in the fridge. Try to use within 5 days. This is an herb, vegetable or salad green, depending on the recipe. Try it torn up as a salad on it's own with chopped apples & blue cheese, or just add to a lettuce salad for a zip. A wonderful salad is made with spicy arugula, shredded radiccio, a few seeded and sliced cucumbers and a simple vinaigrette. Or as a lettuce-replacement on a sandwich. It can also replace spinach in many cooked spinach recipes. (How about that famous American appetizer: spinach dip?) (from twosmallfarms.com)
Pasta with Arugula and Goat Cheese Sauce from A Complete Menu Cookbook for All
a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish
Before preparing sauce, fill a large casserole with water, and bring the water to a boil. Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately. Serves 4.
ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks... 3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
ARUGULA SALAD The Victory Garden Cookbook, Marian Morash .Wash and dry the arugula. Chop garlic and toss with arugula. Use a good strong green olive oil and red wine vinegar. Dress with oil, a bit of vinegar, and season with salt and pepper.
ARUGULA AND TOMATO SALAD from Debbie's kitchen Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve.
PUTTANESCA WITH ARUGULA www.twosmallfarms.com
1-2 onions, chopped
2 tablespoons olive oil
1-2 tablespoons basil, roughly chopped
2-3 cloves garlic, chopped
pinch hot red pepper flakes
S & P to taste
2-3 anchovies, rinsed
1/2 cup chopped kalamata olives (many stores now sell them already pitted) at least 2 32 ounce cans chopped tomatoes
1 8 oz can tomato sauce
grated or crumbled parmesan-type cheese
1/3 tightly packed cup wild arugula (wall rocket), or young arugula, mesclun, or tender curly endive leaves, chopped Hot cooked noodles (orichette or other)
Cook the onions in a large pot with the oil until transluscent. Add the garlic, anchovies, and red pepper flakes and cook for another 20 seconds or so. Add the tomatoes and sauce and cook for 15-20 minutes on medium low, stirring once in while. (now would be a good time to cook up the pasta!) Add the basil, S & P, and olives and cook for another few minutes while you set the table and perhaps throw together a salad. Add the wild arugula just before serving and pass the cheese for eaters to add or not as they choose.
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
***ANNUAL BLUE HERON FARM HOE-DOWN is THIS SUNDAY, SEPTEMBER 26, 2010 starting at 3:00 pm. We will have hayrides touring the farm including the sheep, Potluck food and music (please bring a dish and instrument to share), bon fire, warm cider, visiting with neighbors and friends, and more... We'll supply dishes, glasses, utensils and some yummy food too and some of the entertainment. We will have some kid things to do to - like pumpkin decorating, little fall crafts, riding on all the ride on toys, chickens and sheep to see...Last year's event was well attended even though it was over 90 degrees out. We thought we would have it a little later into September - Last year we had guitars, accordion, harmonica, banjo, drums...any instruments are welcome - bring family and friends - everyone is invited :) If you could or remember drop us a quick email or call so we know how many to expect, 372-3420 or harmonyvt@yahoo.com.*****
P.S. IF ANYONE WANTS TO COME EARLY AND HELP WITH BUILDING THE NEW HOOPHOUSE - GIVE US A CALL -
Week 15: Hello Everyone, I think this is going to be a quick note today because it is Emily, Sadie and I running the show today. We are grateful that Fiona and Ben came out to help out this morning - cutting lots of luscious greens for the share today. I think this is the last week for watermelons, next week we will turn into winter squash and maybe some pie pumpkins:) We have never had watermelons this late in September. This week will probably be the last of the Basil due to the cool temps tonight. The tomatoes are slowing down and but the hoophouse ones keep on going - while we were washing greens this morning - Emily and I heard two of the crash to the ground - they are getting pretty heavy - towering over 10 feet. Many of the Rose tomatoes are over 1.5 lbs each! The storage potatoes are sizing up and the fall green beans are flowering with picking starting next week we hope. We have had a few cool days and tonight it is supposed to get cool - not frost but very close - lucky for us we have the lake as an insulator until the lake gets cooler. The lake allows to grow for a longer period in the fall. With this cooler weather, everything starts slowing down a bit - the tomatoes take longer to ripen, beans take longer to get big, lettuce mix stays nice in the field longer, hot weather plants start dying off due to the cold or virus fthat they catch from the prolonged wetness of dew on those cold, dewy mornings The winter squash is looking beautiful - we will have acorn, delicata and butternut. We will also have New England Pie Pumpkins and hopefully some large pumpkins for families who would like one.
We are processing our pastured raised, 100% certifed organic heritage chickens this week on Thursday and Friday. If you would like to see the process or want to help out - give us a call.
We are 30 weeks along now - 10 or so weeks to go and we get to meet "little baby." Baby is very active and making her/his presence known with an even more pronounced belly on this mama. Sadie is so sweet with taking care of her mama - making sure I drink my water, have enough to eat because "mama you are eating for you and little baby", sharing her reading with baby, making sure she shares her nursing with little baby, making sure little baby will have her clothes that have gotten too small and much more. Sadie is a great big sister and very patient with this mama who has millions of things to do these days. Sadie and I are working on her fall sweater right now - it is yarn from our sheep that we had spun at Green Mountain Spinnery - it is like an oatmeal color - our white and brown mixed together. I figured I would knit her sweater first then little baby's. Sadie likes that idea and is making sure I save some yarn for the baby.
Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric and Emily
***LAST CALL****CERTIFIED ORGANIC TRULY PASTURE-RANGED CAGE FREE CHICKENS FOR MEAT FOR SALE
We will have Certified Organic Pasture raised French Heritage Chickens for sale. They will be ready September 23. We are taking order now and expect to sell out quickly. They will be between 3.5lbs -6lbs each. We are taking deposits of $50. They will be $6.00lb and you can get them fresh or frozen - after September 25th they will all be frozen.
Local Grassfed Beef and Certified Organic Beef Shares
Rob Rousseau in North Hero will have grass-fed beef for sale by the 1/4, 1/2 or whole - cut wrapped and frozen - available this fall. You Can call Rob at 372-4884 for more info. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate. Call Hannah or Eric at 868-5083 if you are interested or need more information.
WHAT’S IN THE SHARE THIS WEEK: SLICING HEIRLOOM TOMATOES, SWEET RED PEPPERS, LETTUCE MIX, SPICY MESCULIN MIX, PEPPERY ARUGULA, BABY RED RUSSIAN KALE, TOMATILLOS, BASIL, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, WATERMELON
Our blog is at: www.blueheronfarmvt.com - or harmonyvt@yahoo.com/372-3420
Pictures of our farm can be seen and shared on the following website: http://blueheronfarmvt.shutterfly.com/
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. Or pullet sized eggs are $3.00 a dozen or 2 for $5.00.
QUAKER ROAD RASPBERRIES ARE BACK! - A NOTE FROM MEG
Good greetings to some of our family and friends - Our fall raspberries are "in"! They are magnificent, quite large and firm in structure, and sweet and delicious. This year we have expanded our operation to include Pick Your Own, in addition to our picking and selling for the two local farmers' markets. If you have any interest in picking, and would like to know if the berries are ready to be picked (they do not like to be wet when picked), then please call us at either 343-5497 or 343-5975. Please come and pick, or tell your friends about our berries. $3.50 a pint for the PYO berries.
RECIPES
How to store fresh arugula: in a plastic bag in the fridge. Try to use within 5 days. This is an herb, vegetable or salad green, depending on the recipe. Try it torn up as a salad on it's own with chopped apples & blue cheese, or just add to a lettuce salad for a zip. A wonderful salad is made with spicy arugula, shredded radiccio, a few seeded and sliced cucumbers and a simple vinaigrette. Or as a lettuce-replacement on a sandwich. It can also replace spinach in many cooked spinach recipes. (How about that famous American appetizer: spinach dip?) (from twosmallfarms.com)
Pasta with Arugula and Goat Cheese Sauce from A Complete Menu Cookbook for All
a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish
Before preparing sauce, fill a large casserole with water, and bring the water to a boil. Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately. Serves 4.
ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks... 3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
ARUGULA SALAD The Victory Garden Cookbook, Marian Morash .Wash and dry the arugula. Chop garlic and toss with arugula. Use a good strong green olive oil and red wine vinegar. Dress with oil, a bit of vinegar, and season with salt and pepper.
ARUGULA AND TOMATO SALAD from Debbie's kitchen Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve.
PUTTANESCA WITH ARUGULA www.twosmallfarms.com
1-2 onions, chopped
2 tablespoons olive oil
1-2 tablespoons basil, roughly chopped
2-3 cloves garlic, chopped
pinch hot red pepper flakes
S & P to taste
2-3 anchovies, rinsed
1/2 cup chopped kalamata olives (many stores now sell them already pitted) at least 2 32 ounce cans chopped tomatoes
1 8 oz can tomato sauce
grated or crumbled parmesan-type cheese
1/3 tightly packed cup wild arugula (wall rocket), or young arugula, mesclun, or tender curly endive leaves, chopped Hot cooked noodles (orichette or other)
Cook the onions in a large pot with the oil until transluscent. Add the garlic, anchovies, and red pepper flakes and cook for another 20 seconds or so. Add the tomatoes and sauce and cook for 15-20 minutes on medium low, stirring once in while. (now would be a good time to cook up the pasta!) Add the basil, S & P, and olives and cook for another few minutes while you set the table and perhaps throw together a salad. Add the wild arugula just before serving and pass the cheese for eaters to add or not as they choose.
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