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
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 email@example.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.
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
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