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.

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