Winter Market tomorrow

We will be at the Winter Champlain Islands Farmers' Market at the Congregational Church in South Hero from 10-2pm on Saturday (tomorrow). We will be taking orders for certified organic lamb (ready next week)- you can order pieces, half or whole lamb. We will aslo have available yearling mutton cuts and mutton sausage.  We also be selling potatoes, garlic, eggs, yarn, dried tomatoes and serrano peppers - all make great gifts for this holiday season.  We will ship any farm products including lamb for an additional shipping charge within the US.

Stationery card

Flourish Of Frames Christmas Card

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Blue Heron Farm Announcement

Happy November-

The last newsletter will be out soon - but wanted to let you all know that we finally closed on the the 30 acres on Halloween!!! We are now the stewards of this beautiful land forever! and Blue Heron Farm is now secure for years to come. After we purtchased the land we sold our development rights to the whole 30 acres to the Vermoint Land Trust so it will always be farm land for generations to come. Maybe our daughters will farm it or your children or your childrens children - it is exciting to know this land will be here for next generation of farmers.

Thank you all for your love, support and prayers in theis 2 year process. No words can describe how grateful we are to Roy and Ev for inviting us here 8 years ago to farm. Hope you are well and look forward to seeing you over the winter months. We still have veggies in the farmstand.

First Winter Champlain Islands Farmers' Market tomorrow- Saturday from 10-2pm at the South Hero Congregational Church on South St. The market will be taking EBT/Debit cards. We'll have certifed organic eggs, sweet carrots, potatoes, dill, cilantro, thyme, red and green tomatoes, peppers, arugula, baby kale and chard, yarn and more and 2 cute farm girls who can't wait to see everyone again:)

PS those CSA members who missed the last pickup - feel free to come pickup your share at the market:)

Your farmers,

Christine, Adam, Sadie and Delia

Inside Farmers Market in Burlington Today

We've been quiet on the internet but busy in the fields..We will be at the Fletcher Allen Health Care Farmers Market today 11-3pm with fresh just picked organic carrots, tomatoes, potatoes, arugula, dill, cilantro, greens, peppers, cherry tomatoes, eggs, yarn and wool, and more. Our farm friend Julia will be sharing our table with her knitted woolen creations. We will also be taking orders for whole or 1/2 shares of organic pastured mama raised lamb - available mid December :)

Journal Post for Week of October 1, 2012

Volume XVI , JOURNAL VII

October 1,2012

Blue Heron Farm Journal

Hello CSA members! Sophie here, taking the reins this week as the Bourque-Farris clan have departed for some much needed R&R on the coast of Maine. I'll be here all week, so if you have any questions, concerns, or want to help out, just give a holler. My email is mowflea@gmail.com and my phone number is 215-740-0649 if you need me during this second-to-last week of CSA.


Holy cow, second to last week, really? This summer has been quite eventful, and everyone here on the farm is grateful for your continued support and participation at Blue Heron, whether it's through the CSA, visiting the farmer's markets, or volunteering with us. We couldn't do it without you. I last saw Adam, Christine, Sadie and Delia as they departed from the Vermont Sheep & Wool Festival in Tunbridge, Vermont, where they were selling their amazing BHF yarn as well as beautiful hand knit dolls from their friend Julia. Despite the dreary weather it was a success, and it was very exciting to see knitters from all over Vermont come by to squish wool and ask questions about the farm  and the sheep. A very proud weekend for us all!


This week in  your share you will find: Potatoes, tomatoes, arugula, cilantro, a cornucopia of winter squash , sweet and hot peppers, and green beans. We also have PYO ground cherries and cherry tomatoes, and plenty of end-of-season basil for the taking. It's not as pretty as it was in June, but it still will make delicious pesto! 


Also a reminder, our last (gasp!) CSA pickup will be on WEDNESDAY, OCTOBER 10th. Please come to get your shares and join us for an end-of-season hoedown, Blue Heron style! We will have potluck dinner, music, and (if Sadie's requests are anything to go by) a Bouncy House. Bring a dish to
share, bring a friend to show off the farm, and come celebrate the wonderful harvest we have here in Grand Isle!



Homemade Sriracha
Rooster Sauce (from http://lusaorganics.typepad.com)

1 lb of assorted hot chilies, stemmed, seeded (leave more seeds in for more heat), and chopped  
1 to 2 heads of garlic (about 8 to 10 average sized cloves), peeled and smashed 
2 tsp salt
1 cup white vinegar 
1 cup apple cider vinegar 
3 Tb honey


Combine chilies, garlic, salt, and vinegars in a sauce pan. Simmer
for 20 to 30 minutes to soften peppers and garlic. 


Add honey, remove from heat and allow to cool somewhat. 



Blending hot liquids, especially hot siracha is insanity and can
send you to the emergency room. Know how to do this properly to prevent a
siracha blender volcano. Because that would be terrible in so many
ways. Cool first, then start at your blender's lowest speed.


When somewhat cooled, puree until completely smooth in your
blender or in the pan with a submersion blender. Depending on your equipment
this will take up to 4 or 5 minutes. In my Vitamix it was fast, but if your
blender lacks oomph give it plenty of time.


Allow to sit before you take the cover off of the blender. Don't
breathe the steam as it is spicy and will take your breath away! 


Return to pan and over medium-low heat to a simmer.



If you want to you can freezer your sriracha in small jars (or
make a smaller batch and just keep it in the fridge), but I chose to can mine.
Using the basic canning process I outlined here, can in quarter-pint
or half-pint jars in a hot water bath for 15 minutes.



Dilly Beans (adapted from a recipe from Edible Seattle)
Ingredients:

Green beans, trimmed (about 2-3 cups)
Onion, thinly sliced (I used white onion and added about 1/4 of the onion to
each pint jar)
Fresh dill sprigs (2 per jar)
Black peppercorns (1/2 teaspoon per jar)
Red pepper flakes (1/8 teaspoon per jar)
Whole clove garlic, slightly crushed (1-2 per jar) 
For the brine, which makes enough for a couple of pint jars or one quart jar:
3/4 cup white vinegar
3/4 cup water
2 tablespoons sugar
1 teaspoon kosher salt

Directions: 

Blanch the beans by submerging them in boiling water for about 30 seconds then
transferring them to an ice-water bath until cooled.
Pack the green beans, onion and dill vertically into clean canning jars (I used
pint jars). Add the peppercorns, red pepper flakes and garlic.
In a saucepan, bring the vinegar, water, sugar and salt to a boil. Remove from
heat and pour into the jars, leaving just a little headspace. Cover jars and
cool to room temperature, then refrigerate. Beans will be ready to eat in 2-3
days and will keep for months in the refrigerator.

Journal Post for week of Septmeber 26

Volume XVI , JOURNAL VII

                                                                                                                          September 26,  2012

       Blue Heron Farm Journal

So what’s happening on the farm this week?

Hi Everyone - week 16- Big thank you to the crew who came out and helped with tearing out the tomatoes and cucurbit plants and all the black plastic, drip line plants...it was amazing to clear this field last Sunday!  Thanks to Sarah, Erika, Joe, Rudd, Isabelle, Eva, Jack and Luke!  Thanks also to Gail, Sophie, Eva and Diantha for all the help you give us on a weekly basis!  We got all the winter squash picked today and there will be plenty for you to have over the next few weeks.  We have been slowly putting fields to bed and preparing for winter.  It is looking like we will be closing  the morning of October 10th.

 

 

The last CSA pickup will be October 10th (Wednesday) with a potluck dinner, music and possible bouncy house (Sadie's request). We will provide drinks, plates, cups, silverware.  Bring friends and family:)   It will be our annual hoedown with dinner starting at 5 and music and bouncy house starting at 4.  To celebrate the end of the season and hopefully - the closing of this wonderful land with all of you ;) So there will be no pickup on Monday the 8th, pickup will be on the 10th - with bags/boxes packed for you to take home after dinner.  Those who are delivery shares - let us know if you are coming up and we will have your share ready for you.  those who can not make it up - we will deliver as usual on thursday the 11th your final share of the season.

 

As you can see the ram lambs have made it up to the veggie farm and they love all the attention they have been getting from all of you.  We do have 6 lamb shares left - whole or half, available mid December, They will be $10lb hanging weight.  Last year's lambs were about 40-45lbs hanging weight.  We processed chicken last week and we have a few of those left, they are frozen and are $6 lb average weight 3.5lb.  Annie and her calf Annabelle are doing quite well together and Maggie, the big sister, loves Miss Annabelle and keeps an eye on her when Annie is not around.  We have milk for sale $5 1/2 gal or $8 gal.  Let us know if you are interested we can have it available at pickup.

 

PYO cherry tomatoes can be anytime - as long as the plants are not wet - feel free if you are a CSA member to come and pick.  Tomato season is just about done, but you will still receive a few tomatoes in your share until the end of the season.  there will be green tomatoes available for anyone interested.

 

Thanks again to all of our amazing volunteers each week! We couldn't do this without you!

 

Have a great week. -Your farmers, Adam, Christine, Sadie, Delia, Mandy, Harley and Sophie.

 

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

You can also get a hold if us via phone 372-3420 or email harmonyvt@yahoo.com

 

What’s in the share this week:   heirloom Tomatoes, Red Potatoes, Green and yellow Beans, PYO Cherry Tomatoes, PYO Ground Cherries, Arugula, Cilantro, dill, Lettuce Mix, Winter Squash(please note: this is a tentaive list, what folks get on Monday maybe slightly different than what folks get on Thursday)

,

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen.  The eggs are $5.00 a dozen. 

 

Yarn for Sale

Yarn is available in our natural color "Island Oatmeal", "Earth", and "Snow."  Worsted Weight, double twist, soft, 240 yds, 4 ounces, Greenspun/Certified Organic (no petroleum products used in cleaning the wool) by Green Mountain Spinnery here in Vermont.  Yarn is in the farmstand. 17.00 skein. 

 

 

 

 

 

Recipes

Arugula Pesto

http://www.simplyrecipes.com/recipes/arugula_pesto/

 

2 cups of packed arugula leaves, stems removed

1/2 cup of shelled walnuts

1/2 cup fresh Parmesan cheese

1/2 cup extra virgin olive oil

6 garlic cloves, unpeeled

1/2 garlic clove peeled and minced

1/2 teaspoon salt

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

3b Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza. Yield: Makes 1 heaping cup.

 

Delicious Baked Acorn Squash http://tastykitchen.com/recipes/sidedishes/delicious-baked-acorn-squash/?print=1/#sizeFP

Prep Time 15 Minutes Cook Time 1 Hour15 Minutes

Servings 6

Difficulty Easy

Ingredients

• 2 whole Acorn Squash (you can use any winter squash except for spaghetti squash)
• Kosher Salt To Taste
• 2 Tablespoons Butter
• 2 Tablespoons (to 3 Tablespoons) Brown Sugar
• Pure Maple Syrup

Preparation Instructions

Preheat oven to 400 degrees.

Halve each squash, then scrape out the seeds and stringy membranes. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt.

Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar. Next drizzle squash with maple syrup.

Pour 2 cups water in the bottom of the baking pan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown.

In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.

Journal Post for week of September 18, 2012

Volume XIV and XV , JOURNAL VII

                                                                                                                          September 18, 2012

       Blue Heron Farm Journal

So what’s happening on the farm this week?



Delia picking her "tomaters" before tuesday's storm

Hi Everyone - week 15 - These journals seem to be slipping by me these past few weeks.  It is hard sometimes to get that quiet time to think clearly and to type coherently to share what is happening on the farm.  With the fall, schedules change and folks have other things to do, so it takes a bit more of me to get farm chores and harvesting done - and one thing I have let go is this journal (and some laundry folding, picking up toys, etc).  I'm sorry about that, and I am going to try to be a bit better about it. We are getting closer to closing on the land here - the 14 acres we veggie farm on and the 16 acres we live and graze the sheep on.  It looks like we might be (fingers and toes crossed) closing on October 9 or October 10th.  Yeah!

 

 So with that being said - the last CSA pickup will be October 10th (Wednesday) with a potluck dinner, music and possible bouncy house (Sadie's request). We will provide drinks, plates, cups, silverware.  Bring friends and family:)   It will be our annual hoedown with dinner starting at 5 and music and bouncy house starting at 4.  To celebrate the end of the season and hopefully - the closing of this wonderful land with all of you ;) So there will be no pickup on Monday the 8th, pickup will be on the 10th - with bags/boxes packed for you to take home after dinner.  Those who are delivery shares - let us know if you are coming up and we will have your share ready for you.  those who can not make it up - we will deliver as usual on thursday the 11th your final share of the season.

 

Sadie& Delia get a ride while "May" spins the greens dry.

As you can see the ram lambs have made it up to the veggie farm and they love all the attention they have been getting from all of you.  We do have 6 lamb shares left - whole or half, available mid December, They will be $10lb hanging weight.  Last year's lambs were about 40-45lbs hanging weight.  We processed chicken last week and we have a few of those left, they are frozen and are $6 lb average weight 3.5lb.  Annie and her calf Annabelle are doing quite well together and Maggie, the big sister, loves Miss Annabelle and keeps an eye on her when Annie is not around.  We have milk for sale $5 1/2 gal or $8 gal.  Let us know if you are interested we can have it available at pickup.

 

We will be having a working share get together this Sunday, September 23, at 1:00pm.  We will meet at the farmstand and work on putting the tomato field to bed for the season.  Please wear sturdy footwear, gloves if you like, water bottle and if you have a jack knife that would be handy.  Great way to get your hours in or volunteer.  There will be gleaning of plenty of tomatoes that you can take home with you.  Please try to RSVP so we know how many people to prepare for.  Call us 372-3420 or email harmonyvt@yahoo.com

 

The nights are getting colder and the plants are growing slower - with that growing slower - also comes that fall sweetness.  Greens and beans are so yummy this time of year. The plants don't look as stressed as they would have a month ago, things are moving a bit slower - with more cadence instead of this fenetic energy that gets folks running in all sorts of directions in the summer.  If I could choose - I would grow spring crops and fall crops - I like this energy and rhythm better - but ohh, there are those tomatoes I would miss.

 

Speaking of tomatoes...this has been a banner year for heirloom tomatoes and we wanted to share that with you.  So an average share year  would have received 4#/2 #/1# (Full, Individual, Salad) each week - and that is what we calculated your share each week to be - and anything over that amount each week - was the "extra" and that "extra" didn't take away from the rest of the seasons bounty.  There were a couple people who questioned that and I wanted to explain it out. So there were weeks when the tomato spread looked like this 8-10# for full, 6-8# for individual and 2-4# for Salad - anything above the 4/2/1# was the extra that we hope you enjoyed, shared, canned or frozen.  Hopefully this explanation makes sense. And to those that are delivery sites - we are sorry for any squishy tomatoes you may have received - we are always trying to tweak the ways deliveries go - so we have switched to boxes to help prevent squishy tomatoes.

 

PYO cherry tomatoes can be anytime - as long as the plants are not wet - feel free if you are a CSA member to come and pick.  Tomato season is just about done, but you will still receive a few tomatoes in your share until the end of the season.  there will be green tomatoes available for anyone interested.

 

Thanks again to all of our amazing volunteers each week! We couldn't do this without you!

 

Have a great week. -Your farmers, Adam, Christine, Sadie, Delia, Mandy, Harley and Sophie.

 

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

You can also get a hold if us via phone 372-3420 or email harmonyvt@yahoo.com

 

What’s in the share this week:   heirloom Tomatoes, Red Potatoes, Green and yellow Beans, Cherry Tomatoes, PYO Ground Cherries, Arugula, Asian and listada de Gandia Eggplant, Sweet peppers, Hot Peppers Cilantro, dill, Garlic (please note: this is a tentaive list, what folks get on Monday maybe slightly different than what folks get on Thursday)

,

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen.  The eggs are $5.00 a dozen. 

 

Yarn for Sale

Yarn is available in our natural color "Island Oatmeal", "Earth", and "Snow."  Worsted Weight, double twist, soft, 240 yds, 4 ounces, Greenspun/Certified Organic (no petroleum products used in cleaning the wool) by Green Mountain Spinnery here in Vermont.  Yarn is in the farmstand. 17.00 skein. 

Recipes

Ground-Cherry Pie

July/August 1981http://www.motherearthnews.com/real-food/ground-cherry-pie-zmaz81jazraw.aspx

By Laura Boyle

When I serve ground-cherry pie to my guests, the very few people who have ever tasted the treat before usually react with remarks like, "Oh, I remember when my grandmother used to make this," or "My great-aunt baked these for special occasions!" However, most folks have never heard of—much less tasted—this delicious fruit. That always astounds me, because ground cherries have been included in our family gardens for at least four generations!

 

Growing Wild

 

As a matter of fact, it isn't even necessary to cultivate ground cherries, since they're commonly found in fields, along roadsides, and in open woods and wastelands in every part of the United States except Alaska. (Not long ago I discovered a patch of the wild fruit on a grassy embankment just two blocks from my Minnesota home.)

 

These fast-growing species of the genus Physalis are also known as husk tomatoes, tomatilloes, strawberry tomatoes, bladder cherries, and poppers (the Chinese Lantern is a popular, non-edable ornamental variety). They belong to the Solanaceae family, which includes tomatoes, eggplant, potatoes, tobacco, and nightshade.

 

The plants, while widespread, are usually not very abundant in the wild, so to assure a big harvest it's best to cultivate them from seed, which can be ordered from www.eedsavers.org

 

Expect this garden crop—which prefers medium-dry soil—to sprout early and grow rapidly. It quickly puts out yellow flowers with brown or purple centers, and will continue to bloom and bear until the first frost. Around July, the fruit (which develops in a husk) will begin to drop to the ground and—even though it's not fully ripe when it does so—you should gather the cherries as they fall, since they're favorites of many animals and birds.

 

Inside the husk you'll find a small berry about half an inch in diameter with a tomato-like skin that, when ripe, has a sweet flavor similar to that of a strawberry. The color of the mature cherry will vary from species to species: It may be yellow, red, purple, or brown. And (again, according to the species in question) it can be poisonous when green, so be sure to let the fruit ripen in the husk until it's soft and sweet. (I have often stored the unhusked cherries for months. In fact, I was once able to prepare a fresh ground-cherry pie for Christmas dinner!)

 

Enjoyable Eating

I think husk tomatoes are as tasty as any fruit when simply served with cream and sugar, or with a good dry cereal. They're also a delicious addition to vanilla ice cream, and can be preserved if covered with a syrup made of 1 cup of sugar, 2 cups of water, and a little lemon juice, simmered until tender, and frozen.

 

To prepare a ground-cherry jam, crush 4 cups of fully ripe fruit so that each berry is broken, add lemon juice and a package of pectin, bring the mixture to a boil, stir in 4 cups of sugar, and reboil the jam for 1 minute. (The spread is a fine topping for buckwheat pancakes!)

 

But my favorite way, by far, to eat ground-cherries is in a pie. To make this festive dish, combine 2 cups of sugar with 2 tablespoons of flour and 1/2 teaspoon of cinnamon. Then, add 4 cups of husked, ripe cherries, 2 tablespoons of melted butter or margarine, and 2 tablespoons of lemon juice. Pour the filling into a 9" unbaked pie crust, cover it with another sheet of dough, cut a few slits in the top for venting, and bake it at 350°F for 45 to 55 minutes, or until the crust is golden.

 

As Grandma knew, this pie will turn even an ordinary meal into a very special occasion!

 

EDITOR'S NOTE: Folks who'd like to avoid using white sugar in the foregoing recipes can substitute honey to taste and thicken with cornstarch or—for jam—"Magic Pectin."

Remember, never forage any wild plants without the aid of a local expert and/or a good field guide.

Catch up Journal Post for Week of Spetember 4th

                                                                            
 
 
  
  
  
  
  
  
  
  
  
  
  
  
 
 
 

 
Volume XI& XII & XIII , JOURNAL VII

                                                                                                                          September 3, 2012

       Blue Heron Farm Journal

So what’s happening on the farm this week?

Hi Everyone - week 13 - Sorry there was no newsletter last 2 weeks - things have been quite hectic in these parts and they still are..so this week more recipes than letter.  Hope you forgive us - there is only so much this mama and papa  farmer and her hard working interns, volunteers and daughters can get through in a week.  Hope you liked the corn and the melons.  Sadie keeps finding a hidden melon or two, and then a silence in the field, sadie is squirelled away on the back of the truck with her little sister, and together they get every piece of those melons and then throw the rinds to the chickens:)  We are starting to wonder if the chicken eggs will start tasting like tomatoes soon:)  We would have lettuce for you last week and this week - but - you guessed it - those certified organic free range deer ate down my lush lettuce mix....venison anyone? Hopefully next week we will have lettuce for you.  Oh and we have potatoes again for you!  Red ones this time:)

 

Loads of tomatoes harvesting - if you would like some to can - we would love for you to come and glean the field.  Give us a call - and we can set you up with crates.  The market place is pretty loaded with tomatoes right now - so perfect for freezing and canning tomatoes.  we got 21 pints of ketchup done last week and about 17 qts of spaghetti sauce a week ago (thanks to a quick visit from Nana from Boston:))  We made a ton of sauce yesterday - canned 7 quarts and have about 24 more qts worth to can up.  We have also been drying the san marzano and other past type tomatoes in our dehydrator.  I may try to oven dry tonight. With our new oven it goes down to 170..hmmm..and it has three racks - oh what fun.  When processing tomatoes - it looks like a tomato exploded in your kitchen on pretty much everything.  Need.to.wipe.down.everything.asap!  But I keep remembering the hot, sticky kitchen now will keep our family well fed through the late fall and winter.  Hope to start pickling peppers this week and make some sort of pickles..oh and the pears and apples...luckily we invested in a kichen aid mounted squeezo - its the third hand I always needed while squeezoing.  Love the kitchen aid mounted squeezo.. :)

 

Wanted to send a special thank you to Diantha and Gail - Csa members - they have been amazing hand weeders  at our farm.  Just this morning they weeded your fall green beans and carrots! With a smile they come practically every week and weed, weed, weed.  Seriously would have lost many a crop if it wasn't for this dynamic duo! Thank you again for your patience, endurance and smiles:)

 

This week we started selling Sungold cherry tomatoes and Ground Cherries to City Market in Burlington.  We delivered our first batch last Thursday 24 and 36 pints and they called yesterday for 24 more pint of sungolds and 72 pints of ground cherries for tuesday.  Woot!  Hoping to try to find other avenues to sell our cherry tomatoes especially our heirloom ones.

 

Annie our sweet mama cow had her calf in the early morning of last Thursday.  Miss Annabelle was born out in the field (where Annie likes to give birth - she likes to give birth out in the field, no one watching, I think she enjoys the look on our faces of surprise in the morning when she appears with a calf.)  Maggie, Annie's adopted baby (who is now 9 months old) is a great big sister to Miss Annabelle.  And oh my, she is the cutest chocolate color I have ever seen.  She is big and vigorous and runs like a deer with her tail up between Maggie and Annie.  Annie is attentive and we forget that she hides her in the grass and will go out and eat.  Oh with a calf comes milk! Oh goodness, we started getting milk that we could drink yesterday (the first few days its colustrum and just for the calf) and how we have missed Annie's sweetness .  I think tonight we will be making yogurt and ricotta.  Tonight we will be having stuffed tomatoes with homemade ricotta and garlic knots and potatoes (Sadie's request since she told me we found the world's biggest red potato today.)

 

The winter squash is starting to ripen and fall greens are getting sweeter.  The days are getting a tad bit shorter each day...

 

Have a great week. -Your farmers, Adam, Christine, Sadie, Delia, Mandy, Harley and Sophie.

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

You can also get a hold if us via phone 372-3420 or email harmonyvt@yahoo.com

 

What’s in the share this week:   heirloom Tomatoes, Cucumbers, Red Potatoes, Tomatillos, Cherry Tomatoes, Ground Cherries, Arugula, Asian and listada de Gandia Eggplant, Sweet peppers, Cilantro, dill, Onions (please note: this is a tentaive list, what folks get on Monday maybe slightly different than what folks get on Thursday)

,

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown, green and blue – with the brightest yellow/orange yolks you ever seen.  The eggs are $5.00 a dozen. 

 

Yarn for Sale

Yarn is available in our natural color "Island Oatmeal", "Earth", and "Snow."  Worsted Weight, double twist, soft, 240 yds, 4 ounces, Greenspun/Certified Organic (no petroleum products used in cleaning the wool) by Green Mountain Spinnery here in Vermont.  Yarn is in the farmstand. 17.00 skein. 

Recipes

 

Tomatoes are simple to preserve.  Freeze them whole, pop in a freezer bag, suck the air out, and put them in the freezer.  when you take them out, pop them right into a slow cooker or let them defrost and their skins will pop off.  We like to make spaghetti sauce, pizza sauce, can whole tomatoes and dehydrated tomatoes. You can also make spaghetti sauce with them too and freeze it or can it.  With a little extra work now, will keep you full this winter:)

 

Grilled Eggplant Panini www.marquita.com

2 tablespoons mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion

Preheat grill to medium-high.   Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.  To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

Layered Eggplant Casserole from Recipes from America's Small Farms

2-3 TBS vegetable oil
1 large egg
2 TBS milk
¼ cup all purpose flour, more if needed
1 large eggplant, peeled and cut into ¼ inch thick slices
1 large onion, finely chopped
4 large tomatoes, cut into ¼ inch thick slices
4 ounces Monterey Jack or other cheese, grated
1 TBS unsalted butter

Preheat the oven to 350 degrees. Oil a 2-quart casserole. Beat the egg and milk in a bowl and spread the flour on a plate. Heat 1 TBS of the oil in large skillet. Dip each slice of eggplant into the egg mixture, and then flour on both sides. Place the slices in the skillet in a single layer and fry until golden on both sides. Continue frying the eggplant in batches, adding oil as necessary, until done. Layer the fried eggplant, the onion, the tomato, and the cheese until they are all used up; the final layer should be the eggplant. Sprinkle any remaining flour (or use another 2 TBS of flour) over the top. Dot with the butter. Place in the oven, uncovered, for about 45 minutes, until bubbling and the eggplant is tender. Note: instead of frying the eggplant slices, you can drizzle them with oil and bake them on a cookie sheet for about 30 minutes in a 350 degree oven.

Eggplant Pulp Facts from Recipes from America's Small Farms No one ever said eggplant pulp was pretty, but it's a beautiful base for spreads and salads. To make it, just puncture a large eggplant in a few places and wrap it loosely in aluminum foil. Place it in a 400 degree oven until it's soft and mushy – it's usually ready in about an hour, but longer baking won't hurt it. Let it cool completely, then scrape all the flesh off the skin. You'll get about 1 ½ cups of pulp from a medium eggplant. Add whatever other vegetables and herbs you like – the eggplant's mild taste and pleasant texture blends and binds other ingredients.

Eggplant Rounds with Cheese and Tomato Sauce adapted from D. Madison's Vegetarian Cooking for Everyone

6-8 eggplant rounds per person, grilled, broiled or fried (from the skinny asian eggplants, reduce number of slices if using the large purple ones.)
3/4 cup grated or sliced mozzarella
1/2 cup crumbled gorgonzola or goat cheese
about 4 cups favorite tomato sauce
chopped parsley or basil

Place the eggplant rounds on a sheet pan and cover with the cheeses. Bake at 375 degrees until the cheese melts. Serve with 2 or 3 spoonfuls of the sauce on each serving and garnish with the parsley or basil.

Tomatillo Salsa - this can be changed and adapted - just have fun :)

2 pounds fresh tomatillos
1 cup onion -- chopped
1 or 2 hot peppers, cored seeded and chopped. (you can also use dried chiles, leave seeds in either dried or fresh for more heat)
1 cup fresh cilantro -- minced
1/4 cup Fresh lime juice
1-2 cloves garlic
salt to taste

Remove husks from tomatillos, wash throughly, dry and halve or quarter. Combine tomatillos, onions, chiles, and garlic in a non-reactive pan. Over med-high heat bring to boil, stirring frequently. Reduce heat to low and simmer, uncovered, for 20 mins. Cool a little or a lot then put into blender with cilantro and lime juice, blend away, salt to taste, and you have some GREAT salsa verde Mexicano.  We also add a little bit of cumin, cider vinegar and we use it with tomato sauce to make a quick enchilada sauce, or add an avocado to have guacamole.

Journal Post for week of August 13

Volume X, JOURNAL VII

                                                                                                                          August 13, 2012

       Blue Heron Farm Journal

So what’s happening on the farm this week?

Hi Everyone - week 10 - Yeah for the rain - and because of the rain we have greens again!!  Arugula this week and lettuce mix next week (with fingers crossed).  We have loads of field heirloom tomatoes for all of you this week - you can also help your self to san marzano, roma and plum tomatoes too for your canning or freezing.  I was so excited to see the arugula this morning  - glistening with the morning dew, tucked under the white cloth that protects it from those crazed flea beetles..oh I was as giddy as the first spring greens.  It has been a long hot summer and that nice looking arugula - made my morning.  It is those simple things that get me through these long days. So this week is Annie's last day as an intern on our farm.  She has been quite an asset to our farm and she will be missed. She has written the following for all of you. 

Hello everyone!  Annie here, picking up the pen from where Christine left off last week to give all of you CSA members the Week 10 update from all of us at Blue Heron Farm. As this past week has been my last full week on the farm before I head back to my island on Wednesday, I felt it would be a nice capstone to let the farm journal serve as my sendoff. Have no fear, Christine and her “oh my oh my’s” will be back next week!

This week in your CSA share you’ll find a cornucopia of treats fit for royal breakfasts, lunches, and dinners. We’ve been picking like crazy in the tomato fields. I often find myself wanting to whistle the ‘Rocky’ theme-music as I haul a black crate with 50+ pounds of juicy ‘maters along the endless rows, but I am always reminded that the frantic harvests are more than worth the sweat and sore backs at the end of the day – a delicious garnish for a sandwich, a bowl of salsa, and my personal favorite – dehydrated sungolds that make a delicious savory raisin – the list goes on and on. The hybrids keep on growing, and the hoophouse smells like a caprese salad thanks to that basil that just keeps on growing. I am continually amazed by the varieties of delicious that we grow here. The Nicola potatoes continue to pop out of the earth like gold. To relieve of our backs, Adam got this nifty tool that hooks up to the back of the tractor and digs the potatoes for us. While I will have innumerable fond memories of my time on the farm, the sight of hundreds of golden nuggets materializing out of seemingly nothing is a beautiful sight to behold.

           

This past Saturday, Mandy, Harley and I visited our neighbors in North Hero at Savage Gardens Farm, where we spent the day cleaning out a gorgeous post & beam barn. I’ve never spent time a barn of that size long enough to truly appreciate the beauty in its minimalism. It was a very special experience to get to be a part of its restoration, and not to mention a great opportunity to meet some new island folks, eat some fantastic farm-fresh food, and see if Muck boots can double as dancing shoes. The barn raid this weekend was a highlight for me in that it felt very similar to something that would happen in my community at home.

           

Speaking of community - you’ll have to excuse me for a moment while I get a tad self-indulgent and take this opportunity to talk a little about myself here. I come from a small-town fishing community on an island off the coast of Maine, similar in ways to the Champlain Island communities. My father is a fisherman, and my mother is an activist who has spent the majority of her career educating fishermen and creating a sustainable fishery for the Maine coast. In moments of disillusion and loneliness, I always remembered that what Adam and Christine were working toward was very similar to what my parents were working toward as well. Every day I see a very familiar passion and selflessness in Adam and Christine’s work ethic, and it has not only made me feel at home but has kept me up to the rigorous standards by which I was raised. My parents taught me by example to throw myself into what I care about, and Blue Heron Farm has given me a place to do just that. Combine that with the strong Islands communities that welcomed me upon arrival, and the result has been a home away from home for me this summer. While I am very much looking forward to returning to my island and then back to school in the fall, I am leaving this place having been reminded of a crucial lesson: home is where and what you make it. I cannot imagine how different my summer would have been had I spent it in any other place than this, and I am very thankful and appreciative of all of the people who made all the difference.

One last thing! I saw a flat of freshly picked blueberries in the Coolbot one afternoon and was reminded of this recipe from my grandmother. While I have been spoiled by an abundance of blueberries throughout my life, this pie can be made with virtually any kind of fruit (or fruits). It is the perfect late summer treat.

$10 Pie (in 1963!)

Stew 2 cups blueberries (apples, raspberries, etc.) with 1/4 cup sugar. Meanwhile:

 Preheat oven to 425.  Melt 2 1/2 T butter in casserole in oven.  Combine dry ingredients:

      

1/2 cup flour

 1/4 cup sugar

            1 1/2 teaspoon baking powder

            1 pinch of salt

4) Combine dry ingredients with 1/2 cup milk. Pour into casserole with melted butter (don't stir)

Pour stewed fruit on top (don't stir). Bake 20-30 min. 

Have a great week. -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, Cherry Tomatoes, Baby Cabbages, Arugula, Eggplant,  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

ROASTED-GARLIC BASIL SAUCE www.marquita.com

4 large garlic cloves
1 medium zucchini
3/4 cup packed fresh basil leaves
1/4 cup packed fresh flat-leafed parsley leaves
1/2 cup water
2 teaspoons fresh lemon juice

Preheat oven to 425°F. Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool. Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled. In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper. Makes about 3/4 cup. Gourmet September 1997

Basil Ice Cream!  (www.marquita.com)

1 cup milk, divided
1/2 cup loosely packed fresh basil leaves
1 cups whipping cream (8 ounces, one half pint)
1/2 cup sugar, divided
3 large or 4 small egg yolks
Garnish: fresh basil sprigs

COOK 1/2 cup milk in a heavy saucepan over low heat until bubbly. Stir in basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.COOK remaining 1/2 cup milk, whipping cream, and 1/4 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.BEAT egg yolks and remaining 1/4 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.POUR chilled mixture into ice cream maker of choice and follow their directions. Serve in frozen lemon shells, and garnish, if desired. This recipe can easily be doubled or quadrupled for larger ice cream makers/crowds.

Real Basil Cheesecake from the Madison Herb Society Cookbook

2 large eggs
1 cup sour cream
3/4 cup sugar
1 cup basil leaves, destemmed
2 Tablespoons cornstarch
2 Tablespoons lemon juice
1 teaspoon vanilla
2 pounds cream cheese, at room temperature
2 Tablespoons butter, softened
1 cup crushed graham crackers or vanilla wafers

Preheat oven to 450 degrees. In food processor or mixer, lightly beat eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time, and process to incorporate. Spread softened butter on bottom and halfway up sides of a 9- or 10-inch springform pan. Cover buttered area with cookie crumbs, pressing to be sure they stick. Pour in cheesecake batter and bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Run a knife around edges of cake as soon as it comes out of oven. Cool on wire rack 5 minutes then remove the side of pan. Finish cooling. Cut with dental floss into thin wedges. Ten servings.

Zucchini with Basil and Pecorino Romano Cheese from Verdura by Viana La Place

1 1/2 pounds firm zucchini
4 Tablespoons extra-virgin olive oil

3 garlic cloves, peeled and chopped
Salt and Pepper to taste
3 Tablespoons freshly grated imported

Pecorino Romano cheese
10 basil leaves

Wash the zucchini well. Trim the zucchini and slice into thin coins. Place olive oil in a large saute pan and turn the heat to high. Add the zucchini and toss in the oil until it is lightly golden in spots but still crisp, about 4 minutes. Turn the heat to medium low, add the garlic and S & P to taste. Cook until the zucchini is tender but still has a trace of crispness. Transfer the zucchini to a serving platter. Sprinkle the grated Pecorino Romano cheese over the zucchini. Tear the basil leaves into fragments and scatter them over the top.