VOLUME VI, JOURNAL VII
AUGUST 1, 2011
BLUE HERON FARM JOURNAL
SO WHAT’S HAPPENING ON THE FARM THIS WEEK?
Good day Sunshine! Good Day August 1st! Happy 2 month Birthday to our boy calf Texi and Happy three month birthday to our 11 lambs (well give and take a few days for each of them). As the manure trucks are racing up and down our quiet road, my mind is full of stories and thoughts from the past week I would like to share with all of you. I wish I had more time in the week that was carved out for writing and thinking about what to write about. Luckily we have this newsletter that is supposed to go out each week – so that carves a bit of time – albeit last minute time where I am rushed and mostly scattered and trying to figure out what to write. Both girls are napping now, and the smells of raw manure are wafting through my window – deep breath and here goes. t-minus 1/2 hour to pickup time…please excuse typos, grammatical errors and run-on sentences – this is writing in the raw – blog like, free thought like, a harried mama like, the way it is right now..enough excuses…here goes..
Adam went out to Oklahoma for the funeral of his dear grandmother Nelda Morris from Shawnee, Oklahoma. Sadie and Delia’s great-grandmother. Nelda is/was (I have a hard time talking about people in the past tense, they are still who they are, they have just passed on, anyways) amazing woman. She loved life and all her family in it and she welcomed me with open arms. Her memorial that was in the paper just exudes who she is. A woman who cared for her family, helped her neighbor and was genuine. Nelda was a very important part of Adam’s life. She is an inspiration for all on how to love all people.
Here is a bit of her memorial that was in the Shawnee News:
“She was born Oct. 31, 1926, in Belmont to John Hilry Gwin and Effie Mae Terrell Gwin of Econtuchka. She grew up a farm girl and graduated from Centerview High School. She married Albert James “Jim” Morris on Sept. 7, 1944, in Garden Grove. From that marriage, three daughters were born. Nelda was a faithful Christian and member of Liberty Baptist Church, Shawnee. She was a homemaker who devoted her time and energy to the successful love and nurturing of her husband, their three daughters, four grandchildren and eight great-grandchildren. When she worked outside the home, Nelda was a retail department manager. She also volunteered for many years at the Colonial Estates Nursing Home in Shawnee, always reminding us of the importance of volunteer work and the value of something as simple as a kind word and a gentle touch in lighting up the day of someone with needs greater than our own. She made a difference. After living in Shawnee and Garden Grove her entire life, Nelda retired to Lake Eufaula in 2007 to be closer to family. She was a gifted piano player who not only read music, but could listen to a piece of music once or twice and sit down and play it flawlessly. She enjoyed many pastimes in addition to piano, including flower gardening, needlepoint, sewing, crossword puzzles, collecting dolls, traditional gospel music, her dogs, and family and friend gatherings. She made lifelong friends and never knew an enemy. Nelda was a giver. She gave love and she gave of her time and from her heart. And she and husband Jim never turned away a hungry stranger. Her heart and soul were pure, compassionate and generous, and visitors were always welcomed. She was kind and gentle and had a keen sense of humor.”
The memorial goes on to list all of her children, grandchildren, great grandchildren. When I read this memorial I could have sworn she was right there with us. Nelda grew up during the depression, raised a family, and was active in her community. She did simple, non-extraordinary things – to help her neighbor. And there was always enough and always just made do with what she had. What an extraordinary woman.
My grandma was the kind of grandma that taught you things (where my love of knitting/handwork, cooking, growing tomatoes, etc) and did fun things with me and my brothers and sisters even though she couldn’t move around too well because of her arthritis and asthma. When Nelda came into my life, she reminded me of my Grandma Kroll and how she just loved life and loved her grandchildren and would do anything for them. Two extraordinary women – now they get to meet – and gloat over their beautiful great grandchildren and see their grandchildren work the land to feed their family and community as they once did.
Peace, your farmers, Christine, Adam, Sadie and Delia
WHAT’S IN THE SHARE THIS WEEK: Lettuce, Basil, Bok Choy, Cucumbers, Arugula, Eggplant, sweet peppers, zucchini, summer squash, TOMATOES, and maybe a few other things !
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.
We still have frozen, Certified Organic Pasture raised Heritage Chicken for sale. $6.00lb and they range between 3.5 – 5.25 lbs. Let us know if you are interested. We will have another batch – ready in the first week of August.
PICK YOUR OWN RASPBERRIES – right here on Quaker Rd – Our neighbors Meg and Jim now have their pick your own raspberry field open – please call them for hours. The raspberries are so yummy – Sadie needs to pick a few each night – to make sure they are still yummy. You can reach Meg at 343-5497. THE PICKING IS WONDERFUL! They are 3.50 pint for PYO. At the farmers market they sell for 4.00 1/2 pint. Also Meg has some of her delicious Raspberry Jam – made with just a touch of sugar and raspberries.
PICK YOUR OWN BLUBERRIES – right here on the corner of Quaker and Adam Schools Road – Kathy and Steve now have their blueberry patch open – usually Thursday through Saturday – its best to call them for times. Their number is 372-5656. If you get their answering machine just listen to the message it will tell you if they are open or not for the day.
Sauteed Greens with Cannellini Beans and Garlic – from Kristen and Matt Bartle – BHF CSA members
*as an option, this is delicious served over rice*
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed) *i used mostly Kale, some Swiss Chard, and a little Boq Choy*
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar
Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil. Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve. Bon Appétit. April 2008. Molly Stevens
Sara’s Great Frittata Recipe (www.twosmallfarms.com)
2 lbs summer squash
Green onions(healthy fistful chopped)
Basil leaves(fistful again)
2 garlic cloves
1/4 Cup oil
1 Cup flour
2 tsp. baking powder
1/2 Cup parnesan/pecorino cheese
The summer squash, green onions, and basil make a wonderful frittata.
In the main bowl of a food processor, grate about two pounds of summer squash. Put the squash in a colander and lightly salt. Leave to drain, and put the chopping blade in the food processor. Add a healthy fistful of onions and the leaves from a bunch of basil. Toss in a couple garlic cloves if you have them, and pulse until well chopped. In a big bowl, mix around a cup of flour with a couple teaspoons of baking powder and about a half cup of grated parmesan or pecorino romano cheese. Lightly beat four eggs and a quarter cup of oil (if you’re feeling decadent and there are no vegetarians in the crowd, add a couple spoonfuls of bacon grease). Put the grated squash in a thin clean dishtowel or heavy duty paper towel and squeeze out excess liquid. Combine all the ingredients in the big bowl. You should have a thick, fragrant batter. Pour the batter into a greased 13×9 baking pan and sprinkle a little more cheese on top. Bake at 375 degrees until golden, about 30-45 minutes (it depends on the moistureleft in the squash). When cool, cut into squares and serve.
These make great appetizers or savory treats at a tea or coffee!