Blue Heron Farm

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.

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

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!!)

Makes about 4 dozen 1 1/2-inch latkes

1 pound medium zucchini
1 large baking potato (3/4 pound), peeled
1 small onion (4 ounces), peeled
1/2 cup matzo meal
1 large egg, lightly beaten

1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying

Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.Do ahead: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375°F oven for about 5 minutes, or until warmed through and crisp.

Heirloom Tomato Tart in a Parmesan Crust - www.101cookbooks.com

This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.

Preheat the oven to 350˚F.

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. :)

Monday, July 23, 2012

Journal Post for week of June 23, 2012

Volume VII, JOURNAL V July 23, 2012

       Blue Heron Farm Journal

So what’s happening on the farm this week?

Hi Everyone - Week 7 - Oh my summer crops are here - tomatoes, eggplant, green beans, cukes, zucchini, summer squash, peppers = yum! We are hoping for some of those showers they are predicting for tonight. I never have really seen it this dry before. When we were pick beans today I stuck my finger in the ground and it when it like sand...I wish we could just have enough rain at night and then dry up during the day and then rain at night - for a few days in a row.. we have some irrigation through drip lines and some over head but not the whole farm - there is a lot of hose moving and crops taking turns to get their gulp of water.

We have high tensile fence going up over at our home pasture to help with grazing the sheep, cows, and chickens. This will make a permanent perimeter of fence that we can hook into to make smaller pastures for the animals to graze and then move on to another so the pasture is not worn out. It should be finished up this week and then we will work on making smaller pastures inside the one big one. It is amazing to see this go up - these large pieces of lumber getting pounded into the ground with a heavy duty pounder on the back of this farmer's tractor and then to see the 5 lines (!) of fence go around almost the whole property. This will keep our animals in and safe from other animals. Four out of the 5 lines will be electric. The lowest line is at 5 inches from the ground and will act as an aerial ground. We are learning quite a bit about fence and electricity.

We found a watermelon a little bigger than Sadie's head and many more little ones. The melons are all on too thanks to all the pollinating bees around. The potatoes we think we will dig them next week (yum). Oh and I can't believe I haven't told you this yet - but we pick a first heirloom tomatoes from the field today!!!!!!!! Wahhooo! We tested them out for you - and oh my are they sweet, salty, tasty, yummy...there will be a few of those in shares along with some of our yummy hoophouse tomatoes. Oh and the green beans are quite tasty too..The broccoli and cauliflower we will be discing under becuase it has become bitter in the summer heat. We will try again in the fall. We have seeded in more cucumbers, squash, lettuce, sweet turnips, and other crops for harvesting in late august early September. A volunteer crew from VYCC (that was staying in the area ) came by about 1.5 weeks ago and trimmed back the sumac that was encroaching the farm stand and potting shed. They also helped weed potatoes and planted 300lbs of fall potatoes. It's amazing what a small army can do:)

So, there was no pick up last week so we took advantage of the amazing help we have here at the farm (Mandy, Harley, Annie and Sophie) and got to go for a few days to Cape Cod to celebrate nana's birthday with her. What an amazing gift/treat for us to all travel as one family and no one left behind. It was great fun to play in the sand with our little ones, splash in the ocean, dig for clams, eat seafood, swim, fly kites, ice cream on a walk...things we do not get to do too much of in the summer time because of the farm. Then on Saturday, and another huge thanks to Mandy, Harley, Annie and Sophie who picked all the vegetables for it, got to celebrate the beautiful union of our two dear friends Jonathan and Meaghan. (these are the farmers we got Annie our cow from a 1.5 years ago). What a beautiful wedding - our farm provided all the veggies for the wedding - 120 people and for their rehearsal dinner (chicken and veggies). The food was amazingly prepared by another local farm. What a festivus! We were honored to be part of such a wonderful feast. Sadie and Delia did lots of dancing and eating of pie:) Sadie was mesmerized by all the music (fiddles, banjos, guitars, bass, oh my!)

Hope the rain comes soon... Peace, your farmers, Christine, Adam, Sadie and Delia, Mandy, Annie, Harley and Sophie

What’s in the share this week: Tomatoes!!, Green Beans, small cukes, garlic, green peppers, Basil, Hungarian Hot Wax Peppers, Zucchini and Summer Squash and a mystery box to choose from,

Our blog is at: www.blueheronfarmvt.com - check us out and/or leave a comment

Yarn for Sale

Recipes

Summer Squash and Zucchiniwhen picked young have a sweet, nutty taste when they are sauteed or grilled. Just slice them in half the longway and put some olive oil on them then place them on the grill. These small ones can also be used to make bread and butter pickles, eaten raw in salad, and make great additions on pizzas (we love pizza in this house - Every Friday night we make homemade pizza and it is truly amazing all the great combinations we come up with). With the larger zucchinis you can cut them longways in half and scoop out the inside and stuff them, veggie burgers, make zucchini bread, make zucchini chocolate cake (yum), or freeze shredded zucchini into portions that you need for bread making, soups or whatever kind of recipe you will need later - this is great to have in January. Zucchini and summer squash can be used interchangeably and adds lots of moistness to baked goods.

Fresh Tomato Storage: I know I know - In the grocery store you buy tomatoes and they are sometimes in the cooler section - but PLEASE Keep these fresh tomatoes on the counter until you use them. Don't put them in the fridge! It makes them mealy, mushy and less tasty. Just keep them in a bowl or line your counter with them - very festive for this August.

Pesto Tortellini – Terrific for Summer Entertaining - shared by BHF CSA member

2 packages (9 ounces each) refrigerated cheese tortellini

2 cups loosely packed fresh basil leaves

1/4 cup pine nuts, toasted

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 small garlic clove, crushed with garlic press

1/2 pint cherry tomatoes, each cut in half or into quarters if large

In sauce pot, prepare tortellini in boiling water as label directs. Drain tortellini, reserving 1/2 cup pasta cooking water. Return tortellini to saucepot. In blender, combine basil, pine nuts, Parmesan cheese, olive oil, salt, pepper, garlic, and reserved pasta cooking water and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula. Add basil mixture and tomatoes to tortellini; toss until evenly mixed. Top with shaved Parmesan cheese and pine nuts. Preparation Time: 15 min. Cooking Time: 25 min. Serves 6

Ricotta and Tomato Toast from Everyday Food

1 thick slice whole-wheat bread, lightly toasted
¼ cup part skim ricotta cheese
½ small heirloom or beefsteak tomato, sliced
Fresh basil leaves
¼ teaspoon olive oil
S & P to taste

Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with S & P.

Fudgy Zucchini Muffins - The Washington Post, August 29, 2007

These are worth making even when you don't have too many zucchinis on hand.The muffins are best eaten within 2 days. They can be individually wrapped, gathered into a heavy-duty resealable plastic food storage bag and frozen for up to 1 month (expel as much air from the bag as possible before sealing). Makes 12 large muffins

2 1/2 cups flour (may combine 1 1/2 cups flour and 1 cup whole wheat flour)

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup corn oil or other flavorless vegetable oil

2 1/2 ounces unsweetened chocolate, in pieces or coarsely chopped

1 cup plus 2 tablespoons sugar

2/3 pound zucchini, peeled, trimmed and finely chopped (about 2 cups)

1/3 cup low-fat or nonfat vanilla yogurt

2 large eggs

3/4 cup chocolate morsels

Position a rack in the center of the oven; preheat to 350 degrees. Lightly grease a large-cup muffin tin with nonstick cooking oil spray or line with paper muffin cups.In a medium bowl, combine the flour, salt and baking soda and mix well; set aside. In a medium saucepan over medium-low heat, heat the oil and chocolate just until the chocolate has melted, stirring to combine. Remove from the heat and add the sugar, zucchini and yogurt, stirring until the sugar has dissolved. Add the eggs, stirring vigorously until well blended. Add the flour mixture and chocolate morsels just until evenly incorporated. Use a large spoon or half-cup measure to divide the batter evenly among the muffin cups; they will be full. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the center muffin comes out clean -- except for the bottom 1/4 inch, which should look wet. Transfer the muffin tin to a wire rack to cool for at least 15 minutes before serving.

Wednesday, July 11, 2012

Journal Post for week of July 9, 2012

Volume VII, JOURNAL V

                                                                                                                          July 9, 2012

       Blue Heron Farm Journal

So what’s happening on the farm this week?

Last week was a weird week. On the farm, everyday is everyday - chickens need to be let out, fed and watered, sheep need to be moved to new grazing area and keep their water full, cows need their water, pasture moved, milked if necessary, greenhouse watered, weeds weeded, plants planted, seeds seeded, and so on. There isn't a holiday on the farm. Sure sometimes we are able to get away for a day or two - but the farm still goes on - it doesn't look at the calendar - it looks at the seasons - some seasons are easier for the humans who live on this farm than others... So 4th of July kind of snuck up on us. It was weird not to go to farmers market on Wednesday - kind of put an uneven rhythm to our week- a bit bittersweet. Nice to have that time here to do things and hang out with friends and then other hand not have the income from a market that would have been very busy with all the folks out and about. But we had a grand time that day, our dear friend, Kurt, came to visit, sang songs with the girls and helped with farm chores. Judy (aka Nana - Christine's mom) and Aunt Ruthie came and left on Sunday. It was great to see everyone! (Side note: for those getting eggs from us the next couple of weeks, all the labeling was done by nana and aunt ruthie - big shout of thanks to them for labeling a few hundred egg boxes for us).

In the evening, in true Bourque/Farris fashion we finally made it to Riley (is one of our mother's helpers with the girls) and Mavis' birthday party- Happy Birthday! (this time it was not our fault we were late - Miss Delia was taking the world's longest nap). It was a great party. Lots of yummy food and nice to visit with everyone.

Around 6pm, The storm that moved through was incredible (we were still at the party). It looked like a cross between the Straight Wind event 2007 (I like to call the GI Tornado) and Hurricane Irene. I have not seen clouds move so fast our have so much rain dumped (looked like some just dumped a huge bucket of water over the town). Some say we received about 6 inches of rain. I would venture to say it looked and felt scary. It lasted about an hour or so and we journeyed back to the farm we were 1/2 mile away as the crow flies. Anyways, we get back and large limbs are down in ours and our neighbors yards - first, I went out and checked the animals - everyone was good - soaked to the bone but good. Then I heard a shout from Mandy and looked over - one of the intern tents was down and another flapping in the wind. We walked over, and Harley's tent was blown, ripped and torn to smithereens - with all of her stuff sopping wet. Mandy's tent's top got ripped off it's base - everything wet. The winds that blew through were pretty strong and came out of nowhere - if we had known they were going to be as bad as they were (we have gotten reports that the wind was anywhere from 50-70 mph) we would have taken them down. But this crazy storm came out of nowhere. The tents are rated for at least 70 mph winds. Annie tent was okay, tightened it back up and sopped out some of the water. The winds came from the NW and Harley's tent was facing right on NW. Brought all their things up to the barn and greenhouse to dry out. It looked like we were having a yard sale with all their clothes and bedding strewn about. Mandy and Harley were/are amazing - they took it in stride and now we are slowly getting their place back together. The tents we get come from Belgium so we are in the process of getting new ones. Luckily a friend lent us a tent and Harley had her camping tent with her. As for all the veggies, not going to lie, it was scary that Wednesday night, the corn was flat as if someone slept on it and all the squash plant were blown over. There was running water through the paths of our raised beds. BUT, slowly over the next few days, everything started to stand up again (well except the onions) and the water found new places to go. It is amazing how resilient the soil, plants, animals and people are:)

On other notes, we are done with sugar snap peas - oh they were so yummy - green beans are flowering and outting on little beans. In this week's share there are sweet young zucchini and summer squash. We try really hard top pick them young - they have more flavor. This week is a taste - next there will be much more. And soon there will be squash blossoms:). We are trellising field heirloom tomatoes, weeding, seeding fall crops, putting more potatoes in (the spring planted potatoes should be ready soon), hopefully get the plastic on the hoophouses again. We will be harvesting the garlic and drying it up in our cow barn hay loft. - oh and something new at the farmstand for the rest of the season. We will have a porta-potty in the parking area for folks to use. (Sadie is going to be so excited about this porta-potty - every time she spots one - all of a sudden she has to go, luckily this one will not be sketchy like some we have been in.)

This weekend will be a busy one for the farm. We have VT Farm Bike Tour coming through on Saturday and a group of teens coming to volunteer at the farm. The Bike Tour is stopping at a few farms through the Islands and we are happy to have them at the farm. We will have water for you and you may use the new potty :)

On Sunday from 1-3pm there will an informal sketching workshop done by Roy Newton (steward of this great farm land) of Quiet Pond Graphics. Roy is the one who designed and created our logo and other farm pictures you may see around. After the workshop there will be individual time for drawing and painting in the natural farm environment. Please bring your own art supplies, including paper, pens and pencils. Paints of some kind are encourages. Optional: an easel, a sketching stool, sunblock and insect repellant. In case of rain this event will be cancelled. Please RSVP with Emily at the South Hero Land Trust by July 12th at 372-3786 or emily@shlt.org. Oh goodness, the chickens are tidying up their living quarters, mowing the lawn and Texi is combing down his cow lick :)

Have a great week-

Peace, your farmers, Christine, Adam, Sadie and Delia, Jen, Mandy, Annie, Harley and Sophie

PS Oh and if you happen to see Nana - her birthday is Friday the 13th. She celebrates 60 years on this earth. We love our nana and appreciate all her support.

PPS:

******PLEASE NOTE: There will be NO pickup or delivery the week of July 16th.  We are in between crops and abou bout to switch full bore to summer veggies

We don't want you to travel out here for a head of garlic and summer squash and zuchinni.  Don't worry you will still
 get all 18 weeks of farm fresh foods.

We usually skip a week in June - but the way the season is going - its going to be next week.  We are not sure if we will be at Wednesday market July 18th - If we are feel free to pick up

Squash from us at no charge to carry you over.  Thanks for understanding - Adam, Christine, and Blue Heron Farm Crew*****************

What’s in the share this week: Lettuce Heads, Green Onions, Kohlrabi, Basil, Hungarian Hot Wax Peppers, Heirloom Chard, Zucchini and Summer Squash and some other treats,

PICK YOUR OWN RASPBERRIES - right here on Quaker Rd -Our neighbors Meg and Jim now have their pick your own raspberry field open - please call them for hours. The raspberries are so yummy - Sadie needs to pick a few each night - to make sure they are still yummy. You can reach Meg at 343-5497. THE PICKING IS WONDERFUL! They are 3.50 pint for PYO. At the farmers market they sell for 4.00 1/2 pint. Also Meg has some of her delicious Raspberry Jam - made with just a touch of sugar and raspberries.

Recipes

The Kohlrabi home fries are very yummy from last week -

Sauteed Greens with Cannellini Beans and Garlic - from Kristen and Matt Bartle - BHF CSA members
as an option, this is delicious served over rice

5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, chard, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed (you can sauteed the stems before them add them in, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed) I used mostly Kale, some Swiss Chard, and a little Bok Choy
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil. Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve. Bon Appétit. April 2008. Molly Stevens

BASIL WALNUT VINAIGRETTE - this recipe was a big hit at the Wednesday Farmers Market with Matt from Wally's Bagels and Emily from South Hero Land Trust

1 tsp.
20
1/2 tsp.
1/2 tsp.
2 tsp.
4 tbsp.
1/2 cup

chopped garlic
basil leaves
salt
pepper
Dijon mustard
white wine vinegar
olive oil

Whirl together the above ingredients, and toss with lightly steamed green beans and/or cooked potatoes, or? Then toss with: chopped walnuts and 3 sliced scallions.