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.)
Welcome to our Farm! Little stories about our life as organic farmers raising a family on an island in the middle of Lake Champlain
Monday, September 27, 2010
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.
Monday, September 13, 2010
Journal Post for the week of September 13, 2010
VOLUME V, JOURNAL XIV
SEPTEMBER 13, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 14: Hello Everyone, As I type this, Sadie is napping, it is raining, the sheep just got out, folks are picking for pickup today in the rain, the chickens are laying eggs, we have loads of tomatoes, peppers and tomatillos to preserve, Adam is back at work at VAL, and things are still growing at the farm. With all the things that we are balancing and juggling we are forever grateful for the community that helps make all that we grow - grow. It takes a farm to feed a village and it takes a village to grow a farm. The past couple of weeks have been stressful and we have received unbelievable help and support and we are thankful.
We are thankful for this rain,
thankful for our crew who know what to do and can finish picking while I bring Sadie back home to nap to
prevent meltdown,
thankful for our new account at City Market to sell our certified organic eggs,
thankful for the beautiful weeded Red Russian Kale,
thankful that the crew knows how to get the sheep back in their fence and move them to new pasture independently, thankful to the wonderful CSA working members who come out and help in the rain to pick and weed - your help is priceless,
thankful for nana who came to visit this weekend, rolled up her sleeves to help us on the farm/home,
thankful for the lovely dinner out with nana, Auntie Susan, our family to a lovely dinner in Burlington - a special treat,
thankful for pre-natal yoga and Sadie yoga,
thankful for having pumpkins and watermelons in our stand at the same time,
thankful to neighbors who stop and help brainstorm, fix fence, unload hay, lend an ear,
thankful for the crates of tomatoes in our barn that our sorted by ripeness,
thankful to know exactly how many eggs the chickens are laying everyday,
thankful for generosity and support of our "family/neighbors" here on Quaker Road.
This week we say goodbye to Joe, one of our interns. He is heading back to Dartmouth in New Hampshire on Thursday. We will miss his good humor, hard work ethic, cooking, sorting of the tomatoes, the compassionate care of Pippin our Angora bunny, the great care of taking care of the colored rangers - the meat birds, the building projects - the list could go on. Oh and his latest, canning and preserving a few cases of farm veggies - including ground cherry jam - for him and Emily to have this winter. We wish him luck in his endeavors.
Oh and one more thing, the ANNUAL BLUE HERON FARM HOE-DOWN is 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 :) More info coming soon.
Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric, Emily, and Joe
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. If you are interested please let us know - we will have order forms soon. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate.
WHAT’S IN THE SHARE THIS WEEK: SLICING HEIRLOOM TOMATOES, SWEET RED PEPPERS, SPICY MESCULIN MIX, PEPPERY ARUGULA, RED RUSSIAN KALE, JALAPENOS, TOMATILLOS OR EGGPLANT, BASIL, GROUND CHERRIES, 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
SIMPLE SALAD - BHF DINNER TABLE
Mix arugula and mesculin together. Make some Maple Balsamic Vinegarette (maple syrup, olive oil, balsamic vinegar and shake - voila). Sprinkle some goat cheese, walnuts and dried cranberries - YUM! We have been eating this lunch and dinner. Easy peasy.
BEAN AND KALE SOUP
Soup: A Way of Life by Barbara Kafka
1 bunch kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned
beans
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving
In a medium saucepan, cook the kale with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the kale, reserving any liquid that remains. Coarsely chop the kale. Very finely chop anchovies together with the rosemary. In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the kale and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes. Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
Pass Parmesan cheese at the table. Makes about 5 cups (1.25 liters); 4 first-course servings.
RICE WITH KALE AND TOMATOES Gourmet 1990
1/2 cup long-grain unconverted rice
1 small garlic clove, minced
1 tablespoon olive oil
1lb tomatoes, drained, seeded, and chopped
2 cups finely chopped rinsed kale leaves
In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale
is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste.
FRESH TOMATO AND CORIANDER SOUP GOURMET | JUNE 1991
Makes about 4 1/2 cups, serving 4
2 pounds tomatoes, quartered
1/2 cup tomato juice1 drained pickled jalapeño pepper, seeded (wear rubber gloves), or to taste
1/2 teaspoon sugar
2 tablespoons fresh orange juice
3 tablespoons minced fresh coriander (cilantro)
sour cream as an accompaniment if desired
In a blender blend the tomato juice, the jalapeño pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream. Read More http://www.epicurious.com/recipes/food/views/Fresh-Tomato-and-Coriander-Soup-12177#ixzz0zQjupOwC
SEPTEMBER 13, 2010
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Week 14: Hello Everyone, As I type this, Sadie is napping, it is raining, the sheep just got out, folks are picking for pickup today in the rain, the chickens are laying eggs, we have loads of tomatoes, peppers and tomatillos to preserve, Adam is back at work at VAL, and things are still growing at the farm. With all the things that we are balancing and juggling we are forever grateful for the community that helps make all that we grow - grow. It takes a farm to feed a village and it takes a village to grow a farm. The past couple of weeks have been stressful and we have received unbelievable help and support and we are thankful.
We are thankful for this rain,
thankful for our crew who know what to do and can finish picking while I bring Sadie back home to nap to
prevent meltdown,
thankful for our new account at City Market to sell our certified organic eggs,
thankful for the beautiful weeded Red Russian Kale,
thankful that the crew knows how to get the sheep back in their fence and move them to new pasture independently, thankful to the wonderful CSA working members who come out and help in the rain to pick and weed - your help is priceless,
thankful for nana who came to visit this weekend, rolled up her sleeves to help us on the farm/home,
thankful for the lovely dinner out with nana, Auntie Susan, our family to a lovely dinner in Burlington - a special treat,
thankful for pre-natal yoga and Sadie yoga,
thankful for having pumpkins and watermelons in our stand at the same time,
thankful to neighbors who stop and help brainstorm, fix fence, unload hay, lend an ear,
thankful for the crates of tomatoes in our barn that our sorted by ripeness,
thankful to know exactly how many eggs the chickens are laying everyday,
thankful for generosity and support of our "family/neighbors" here on Quaker Road.
This week we say goodbye to Joe, one of our interns. He is heading back to Dartmouth in New Hampshire on Thursday. We will miss his good humor, hard work ethic, cooking, sorting of the tomatoes, the compassionate care of Pippin our Angora bunny, the great care of taking care of the colored rangers - the meat birds, the building projects - the list could go on. Oh and his latest, canning and preserving a few cases of farm veggies - including ground cherry jam - for him and Emily to have this winter. We wish him luck in his endeavors.
Oh and one more thing, the ANNUAL BLUE HERON FARM HOE-DOWN is 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 :) More info coming soon.
Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric, Emily, and Joe
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. If you are interested please let us know - we will have order forms soon. We also have info on grassfed certified organic beef shares available from Maplewood Organics in Highgate.
WHAT’S IN THE SHARE THIS WEEK: SLICING HEIRLOOM TOMATOES, SWEET RED PEPPERS, SPICY MESCULIN MIX, PEPPERY ARUGULA, RED RUSSIAN KALE, JALAPENOS, TOMATILLOS OR EGGPLANT, BASIL, GROUND CHERRIES, 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
SIMPLE SALAD - BHF DINNER TABLE
Mix arugula and mesculin together. Make some Maple Balsamic Vinegarette (maple syrup, olive oil, balsamic vinegar and shake - voila). Sprinkle some goat cheese, walnuts and dried cranberries - YUM! We have been eating this lunch and dinner. Easy peasy.
BEAN AND KALE SOUP
Soup: A Way of Life by Barbara Kafka
1 bunch kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned
beans
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving
In a medium saucepan, cook the kale with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the kale, reserving any liquid that remains. Coarsely chop the kale. Very finely chop anchovies together with the rosemary. In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the kale and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes. Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
Pass Parmesan cheese at the table. Makes about 5 cups (1.25 liters); 4 first-course servings.
RICE WITH KALE AND TOMATOES Gourmet 1990
1/2 cup long-grain unconverted rice
1 small garlic clove, minced
1 tablespoon olive oil
1lb tomatoes, drained, seeded, and chopped
2 cups finely chopped rinsed kale leaves
In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale
is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste.
FRESH TOMATO AND CORIANDER SOUP GOURMET | JUNE 1991
Makes about 4 1/2 cups, serving 4
2 pounds tomatoes, quartered
1/2 cup tomato juice1 drained pickled jalapeño pepper, seeded (wear rubber gloves), or to taste
1/2 teaspoon sugar
2 tablespoons fresh orange juice
3 tablespoons minced fresh coriander (cilantro)
sour cream as an accompaniment if desired
In a blender blend the tomato juice, the jalapeño pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream. Read More http://www.epicurious.com/recipes/food/views/Fresh-Tomato-and-Coriander-Soup-12177#ixzz0zQjupOwC
Monday, September 6, 2010
Journal Post for the week of September 6, 2010
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Hello Everyone, Happy Labor Day! We hope you are enjoying some time off this week from school, work, or just a small piece fo time to relax and bask in this crisp cool air - bringing fall in. This cooler weather is a nice break for us and the crops - now we just need a little rain:) The heat did well by the watermelons and the nightshade family crops...we watered the lettuce and planted more seeds down for more fall greens and crops. We did loads of watering last week and have been working on canning lots of tomatoes and pickles. We have been having a little skunk attack for a few nights in arow with our pastured heritage birds - well we think it is a skunk could be a raccoon. I will spare the gory details. But they only take one at a time. With the help our neighbor Todd, we were able to sure up their fencing and put some very powerful "light up your pants" kind of electric around the birds - so far - two nights in a row - nothing is missing. We are hoping to start working on the hoophouse this week. Adam starts teaching at CCV this week on thursday afternoons. Fall is coming or is it here?
We are excited to see most of you at the PYO today - enjoy the hay wagon rides - Sadie loves them:) Since there hasn't been much room for recipes lately I figured I would give you a bunch - especially around ground cherries and eggplant:) Oh and we are hoping to have a Hoe Down at the end of this month - stay tuned for more details next week or via email.
We are also still accepting monetary donations for a little season extension for the Round Barn - to give them another week or two of veggies. Just let us know..Hope you enjoy your transition into September.. Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric, Emily, and Joe
CERTIFIED ORGANIC TRULY PASTURE-RANGED CAGE FREE CHICKENS FOR MEAT FOR SALE AND ORGANIC BEEF
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. Also, 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. If you are interested please let us know - we will have order forms soon. We will also have more info on grassfed certified organic beef shares available from Maplewood Organics in Highgate next week.
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, SLICING HEIRLOOM TOMATOES, ROMA TOMATOES, JALAPENOS, GREEN AND RED LETTUCE, TOMATILLOS, BASIL, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, ITALIAN AND ORIENTAL EGGPLANT, 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 farmer's 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
About the Ground Cherry description and recipes from - www.harmonyvalleyfarm.com
Ground Cherries remind me of those glowing orange Chinese lanterns that appear in dried flower arrangements around Halloween. They are in the same family but ground cherries have a secret within-a small, sweet, fruit that is a revelation to the taste buds. Other members in the nightshade family ( ), include tomatillos and Cape gooseberries as well as the more familiar tomatoes, eggplant and peppers. The 3000 members of this family are distributed worldwide but originated and continue to be concentrated in tropical America. Ground cherries, tomatillos, and Cape gooseberries all share the genus ‘physalis’ which means bladder in Greek and accounts for the dried calyx that protects the fruit. There are over 100 species in this genus and several grow wild in the United States. American Indians used a relative of the ground cherry to make sauces.Today, tomatillos have reached new levels of popularity due to the increased interest in authentic Mexican cuisine. However, ground cherries are still very rare. This is unfortunate because they are fairly easy to grow and one plant can produceup to 300 fruits! They can bestored in a well-ventilated place with their calyx attached for up to 6 months with good results. With their calyx removed, they freeze well for year-round use. Ground cherries are also very versatile in the kitchen because they can be used in savory as well as sweet applications. Ground cherries can be included in fruit salads, quick bread or muffin recipes, dipped in chocolatefondue, dried like raisins, made into salsa verde, or simply used as a garnish for a plate of summer heirloom tomatoes. Just pull back the calyx and use it as a handle to pop the berry in your mouth!
How to store Ground Cherries
The papery calyx must be removed before use. If you find the berries inside to be a bit on the green side, leave in shallow container, uncovered for 1 - 5 days, in warm, dry place, to ripen. They can be stored in a well-ventilated, cool place with their calyx attached for up to 6 months with good results. With their calyx removed, they can be stored refrigerated for weeks. They freeze well for year-round use. To freeze, remove husk, rinse,
pat dry and freeze on cookie sheet in 1 layer. When frozen, loosen and store in ziplock, freezer weight bag. Frozen ground cherries can be used like fresh in any cooked application. Ground cherries can be dried.
Halve and place individually on drying rack until dry but not brittle. Store in air-tight container for up to 3 months.
GROUND CHERRY GAZPACHO
1 ½ c. husked ground cherries (about 3 pints)
enough water to cover
1 small white onion (cippolinis would work)
2 medium cucumbers
¾ tsp. green peppercorns
1 small bunch of cilantro, stems removed
¼ c. basil leaves, lightly packed
2 tbsp. lime juice
1 tsp. salt
small red cherry tomatoes, halved for garnish
Place the cleaned ground cherries in a sauce pan. Cover with water and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Cool ground cherries. Peel and quarter the onion. Peel, seed and chunk the cucumbers. Combine onion, cucumber, green peppercorns, cilantro and basil in a blender or food processor. Puree until almost smooth. Add ground cherries with their liquid and the lime juice and salt. Puree. Chill until ready to serve. Adjust seasonings and garnish with tiny basil leaves and halved cherry tomatoes.
ALMOND AND GROUND CHERRY TORTE
2/3 c. unsalted butter
¾ c. granulated sugar
1 c. almonds, ground
1 c. flour
1 ½ tsp. baking powder
½ tsp. salt
1 egg
1 tsp. ground cinnamon
1 pint ground cherries
Sift flour baking powder, cinnamon and salt. Cream butter and sugar until light and fluffy. Beat in the egg. Stir in the almonds and flour. The dough will be stiff. Spread half the batter into a greased and floured eight inch cake pan.
Cover with the fruit and dot with remaining dough, almost covering fruit. Bake for 45-50 minutes at 350 degrees. Serve dusted with powdered sugar.
Make an Eggplant Bruchetta - www.organicgardening.com
Slice eggplant in 1/2" slices, brush with olive oil and put in a 375 oven for about 20-30 minutes. In the meantime, mix up chopped tomatoes, chopped fresh basil leaves and combine with feta cheese. Top the eggplant with this mixture and return to the oven for another 15-20 minutes until the cheese has melted.
Eggplant with Baked Pasta - www.earthbox.com
1 cup ricotta cheese beaten with 1 egg
3 cups marinara sauce
1 large eggplant
2 Tbsp olive oil
1 lb penne or ziti
1/3 cup basil
¾ cup parmesan
8 oz mozzarella, coarsely grated
Wash eggplant, peel if desired and cut crosswise into ½” thick slices. Preheat oven to 375. Place eggplant on baking sheet in one layer, brush both sides with olive oil and roast for 8-10 minutes or until tender .Warm the ricotta / egg mixture. Cook pasta, drain and immediately stir in ricotta / egg mixture and all but ½ cup tomato sauce.Spread a third of the pasta in the bottom of an oiled baking dish. Cover with half of the eggplant, a third of the parmesan and half the mozzarella. Scatter basil leaves on top. Spoon on another layer of pasta, the rest of the eggplant, a third more parmesan and rest of mozzarella. Spread on the remaining pasta, drizzle the top with the reserved tomato sauce and the remaining parmesan. Bake 30-35 minutes or until pasta is tender and cheese is melted.
Hello Everyone, Happy Labor Day! We hope you are enjoying some time off this week from school, work, or just a small piece fo time to relax and bask in this crisp cool air - bringing fall in. This cooler weather is a nice break for us and the crops - now we just need a little rain:) The heat did well by the watermelons and the nightshade family crops...we watered the lettuce and planted more seeds down for more fall greens and crops. We did loads of watering last week and have been working on canning lots of tomatoes and pickles. We have been having a little skunk attack for a few nights in arow with our pastured heritage birds - well we think it is a skunk could be a raccoon. I will spare the gory details. But they only take one at a time. With the help our neighbor Todd, we were able to sure up their fencing and put some very powerful "light up your pants" kind of electric around the birds - so far - two nights in a row - nothing is missing. We are hoping to start working on the hoophouse this week. Adam starts teaching at CCV this week on thursday afternoons. Fall is coming or is it here?
We are excited to see most of you at the PYO today - enjoy the hay wagon rides - Sadie loves them:) Since there hasn't been much room for recipes lately I figured I would give you a bunch - especially around ground cherries and eggplant:) Oh and we are hoping to have a Hoe Down at the end of this month - stay tuned for more details next week or via email.
We are also still accepting monetary donations for a little season extension for the Round Barn - to give them another week or two of veggies. Just let us know..Hope you enjoy your transition into September.. Enjoy the veggies, and see you next week! Peace, Adam, Christine, Sadie, Eric, Emily, and Joe
CERTIFIED ORGANIC TRULY PASTURE-RANGED CAGE FREE CHICKENS FOR MEAT FOR SALE AND ORGANIC BEEF
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. Also, 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. If you are interested please let us know - we will have order forms soon. We will also have more info on grassfed certified organic beef shares available from Maplewood Organics in Highgate next week.
WHAT’S IN THE SHARE THIS WEEK: SLICING CUKES, SLICING HEIRLOOM TOMATOES, ROMA TOMATOES, JALAPENOS, GREEN AND RED LETTUCE, TOMATILLOS, BASIL, PYO GROUND CHERRIES, PYO SUNGOLD CHERRY TOMATOES, ITALIAN AND ORIENTAL EGGPLANT, 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 farmer's 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
About the Ground Cherry description and recipes from - www.harmonyvalleyfarm.com
Ground Cherries remind me of those glowing orange Chinese lanterns that appear in dried flower arrangements around Halloween. They are in the same family but ground cherries have a secret within-a small, sweet, fruit that is a revelation to the taste buds. Other members in the nightshade family ( ), include tomatillos and Cape gooseberries as well as the more familiar tomatoes, eggplant and peppers. The 3000 members of this family are distributed worldwide but originated and continue to be concentrated in tropical America. Ground cherries, tomatillos, and Cape gooseberries all share the genus ‘physalis’ which means bladder in Greek and accounts for the dried calyx that protects the fruit. There are over 100 species in this genus and several grow wild in the United States. American Indians used a relative of the ground cherry to make sauces.Today, tomatillos have reached new levels of popularity due to the increased interest in authentic Mexican cuisine. However, ground cherries are still very rare. This is unfortunate because they are fairly easy to grow and one plant can produceup to 300 fruits! They can bestored in a well-ventilated place with their calyx attached for up to 6 months with good results. With their calyx removed, they freeze well for year-round use. Ground cherries are also very versatile in the kitchen because they can be used in savory as well as sweet applications. Ground cherries can be included in fruit salads, quick bread or muffin recipes, dipped in chocolatefondue, dried like raisins, made into salsa verde, or simply used as a garnish for a plate of summer heirloom tomatoes. Just pull back the calyx and use it as a handle to pop the berry in your mouth!
How to store Ground Cherries
The papery calyx must be removed before use. If you find the berries inside to be a bit on the green side, leave in shallow container, uncovered for 1 - 5 days, in warm, dry place, to ripen. They can be stored in a well-ventilated, cool place with their calyx attached for up to 6 months with good results. With their calyx removed, they can be stored refrigerated for weeks. They freeze well for year-round use. To freeze, remove husk, rinse,
pat dry and freeze on cookie sheet in 1 layer. When frozen, loosen and store in ziplock, freezer weight bag. Frozen ground cherries can be used like fresh in any cooked application. Ground cherries can be dried.
Halve and place individually on drying rack until dry but not brittle. Store in air-tight container for up to 3 months.
GROUND CHERRY GAZPACHO
1 ½ c. husked ground cherries (about 3 pints)
enough water to cover
1 small white onion (cippolinis would work)
2 medium cucumbers
¾ tsp. green peppercorns
1 small bunch of cilantro, stems removed
¼ c. basil leaves, lightly packed
2 tbsp. lime juice
1 tsp. salt
small red cherry tomatoes, halved for garnish
Place the cleaned ground cherries in a sauce pan. Cover with water and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Cool ground cherries. Peel and quarter the onion. Peel, seed and chunk the cucumbers. Combine onion, cucumber, green peppercorns, cilantro and basil in a blender or food processor. Puree until almost smooth. Add ground cherries with their liquid and the lime juice and salt. Puree. Chill until ready to serve. Adjust seasonings and garnish with tiny basil leaves and halved cherry tomatoes.
ALMOND AND GROUND CHERRY TORTE
2/3 c. unsalted butter
¾ c. granulated sugar
1 c. almonds, ground
1 c. flour
1 ½ tsp. baking powder
½ tsp. salt
1 egg
1 tsp. ground cinnamon
1 pint ground cherries
Sift flour baking powder, cinnamon and salt. Cream butter and sugar until light and fluffy. Beat in the egg. Stir in the almonds and flour. The dough will be stiff. Spread half the batter into a greased and floured eight inch cake pan.
Cover with the fruit and dot with remaining dough, almost covering fruit. Bake for 45-50 minutes at 350 degrees. Serve dusted with powdered sugar.
Make an Eggplant Bruchetta - www.organicgardening.com
Slice eggplant in 1/2" slices, brush with olive oil and put in a 375 oven for about 20-30 minutes. In the meantime, mix up chopped tomatoes, chopped fresh basil leaves and combine with feta cheese. Top the eggplant with this mixture and return to the oven for another 15-20 minutes until the cheese has melted.
Eggplant with Baked Pasta - www.earthbox.com
1 cup ricotta cheese beaten with 1 egg
3 cups marinara sauce
1 large eggplant
2 Tbsp olive oil
1 lb penne or ziti
1/3 cup basil
¾ cup parmesan
8 oz mozzarella, coarsely grated
Wash eggplant, peel if desired and cut crosswise into ½” thick slices. Preheat oven to 375. Place eggplant on baking sheet in one layer, brush both sides with olive oil and roast for 8-10 minutes or until tender .Warm the ricotta / egg mixture. Cook pasta, drain and immediately stir in ricotta / egg mixture and all but ½ cup tomato sauce.Spread a third of the pasta in the bottom of an oiled baking dish. Cover with half of the eggplant, a third of the parmesan and half the mozzarella. Scatter basil leaves on top. Spoon on another layer of pasta, the rest of the eggplant, a third more parmesan and rest of mozzarella. Spread on the remaining pasta, drizzle the top with the reserved tomato sauce and the remaining parmesan. Bake 30-35 minutes or until pasta is tender and cheese is melted.
Saturday, September 4, 2010
PICK YOUR OWN Cherry tomatoes and Ground Cherries
Hi Everyone-
To all Blue Heron Farm CSA members -
This Monday - Labor Day - there will be hay wagon rides out to the cherry tomato and ground cherry field. We wanted to give you enough notice - so you can take the time to go and pick if you like. We are hoping that folks have more time being that it is Labor day.
For those who are not CSA members and would like to take part of the PIck your own cherry tomatoes and ground cherries on Monday- prices will be 2.00 pint for cherry tomatoes and 3.50 pint for ground cherries.
Just a reminder pick up is from 4-7pm. See you soon! Enjoy the cooler weather. Oh and we will have WATERMELONS for Monday:)
Oh, and we will have Roma Paste/Sauce tomatoes for sale - 2.50 lb/ 2.00 lb for 10 lbs or more, 1.50lb for 25lbs or more.
Pullet eggs (smaller eggs) are 3.00 dozen or 2/$5.00 - they fry up to english muffin size - and there are a few double yolkers in there too.
Peace, Adam, Christine and Sadie, Joe, Emily and Eric and all the animals at Blue Heron Farm.
To all Blue Heron Farm CSA members -
This Monday - Labor Day - there will be hay wagon rides out to the cherry tomato and ground cherry field. We wanted to give you enough notice - so you can take the time to go and pick if you like. We are hoping that folks have more time being that it is Labor day.
For those who are not CSA members and would like to take part of the PIck your own cherry tomatoes and ground cherries on Monday- prices will be 2.00 pint for cherry tomatoes and 3.50 pint for ground cherries.
Just a reminder pick up is from 4-7pm. See you soon! Enjoy the cooler weather. Oh and we will have WATERMELONS for Monday:)
Oh, and we will have Roma Paste/Sauce tomatoes for sale - 2.50 lb/ 2.00 lb for 10 lbs or more, 1.50lb for 25lbs or more.
Pullet eggs (smaller eggs) are 3.00 dozen or 2/$5.00 - they fry up to english muffin size - and there are a few double yolkers in there too.
Peace, Adam, Christine and Sadie, Joe, Emily and Eric and all the animals at Blue Heron Farm.
Wednesday, September 1, 2010
Farmers Market Today
Come visit us at the South Hero Farmers Market today - loads of veggies including LETTUCE - hopefully bringing 50-70 heads! And over 35 dozens of eggs - the new ladies are laying and they are laying a lot (we have about 200 new pullets coming into egg laying). These eggs were laid Monday, Tuesday and Today.
Egg special - Full size eggs are $5 a dozen, the pullet eggs (smaller, perfect eggs, fry up perfect for an english muffin) are $3 a dozen or 2 for $5. All certified organic, all free ranging on pasture - no factory farm eggs here:)
Egg special - Full size eggs are $5 a dozen, the pullet eggs (smaller, perfect eggs, fry up perfect for an english muffin) are $3 a dozen or 2 for $5. All certified organic, all free ranging on pasture - no factory farm eggs here:)
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