Volume IX, JOURNAL 16
September 29, 2014
Blue Heron Farm Journal
So what’s happening on the farm this week?
Week 16J Hi everyone- Sorry we haven’t written in a few weeks. It comes down to time sometimes – wherther we have enough time to pick this or that or write the newsletter, or wash eggs or feed lunch..you know how it is. I wanted to make sure we wrote today to fill you on the next few weeks.
We have pickup today September 29 from 4-630 and drop offs on thursday october 2 (except for FAHC which will be on wednesday)
· October 6 from 4 to 630 and drop offs Thursday October 9. – week 17
· SKIP the whole week of October 13 (Columbus Day)
· October 20 from 4 – 630 and drop offs Thursday October 23 – Week 18 – Last pickup
· Also on October 20 will be Blue Heron Farm’s Annual Hoedown Potluck – bring a dish to share, bring an instrument and come celebrate the Blue Heron Farm’s 10th Birthday!! Eating will start around 5. You can pick up your share anytime between 4 and 630. We’ll have birthday cake, farm fresh food, mulled cider and music and other treatsJThis is open to anyone who wants to come and celebrate the farm’s birthday!
This weekend October 4 and 5th we will be at the VT Sheep and Wool Festival at the Tunbridge Fairgrounds. We will have all our wool there along with fresh colors for this year. It is an amazing festival including a yarn tasting, sheep dogs, food, music, amazing farmers and their wares. We will also be at the Saturday Farmers Market in Grand Isle thanks to Carly and SophieJ
Thanks to the amazing volunteer crew on Mondays – Diantha, Gretchen and Gail and Carly we have been able to harvest all the onions – nearly 500 lbs last Monday and today we harvested almost 500 lbs of potatoesJWe still have more potatoes coming – the storage varieties and more of those yummy gold potatoes. It looks like the reminerilzation of the potato and greens soils are paying off. We also have very sweet carrots coming – Delia and Sadie have been tasting them every day to make sure they are sweet. The girls have been eating the spinach like potato chips this week – they gobble it up – no cooking neccesary. The baby red russian kale in your share this week is perfect to eat raw, put in smoothies, stirfry or make kale chips. We went to a wonderful family potluck over the weekend and we brought a tossed salad with lettuce mix, kale, spinach and arugula – it was gorgeous! We made a maple balsamic vinaigrette – something that should be on a magazine cover 😉
We found out a couple of weeks ago our cow Maggie is pregnant and due May 6 – Christine’s birthday. Annie our other milk cow is due November 6th. We will be breeding our sheep soon – probably the middle of October or so. We were gifted two blueberry bushes from Island blueberries – Delia is ecstatic – blueberries are her favorite. Sadie’s our raspberries – we will have to get her a few bushes this fall or next spring. We will be processing meat birds this Wednesday if anyone is interested in buying some. they will be fresh til end of day Saturday – then they go in the freezer.
It’s so easy to focus on all the hard things, all the challenges with farming and family life. We struggle with the balance. I have been reflecting on this a lot lately – crops fail, wars, violence, not enough time to do x, not enough rain, too much rain, housework needs to be done, we need to build house, laundry, paying bills, etc. We all get bogged down with all the quagmire. If we focus on all the challenges of every day life, we don’t get to see the zinnias amongst the quack grass. Jthis is so easy to say than do, really. We are trying to focus on the positive – the positive gives you a lot more energy than constantly harping on what is wrong or negative. We are not looking at the world with pollyanna glasses but to see the bigger picture. A friend texted me this yesterday “The brave who focus on all things good and all things true, even in the small, who give thanks for it and discover joy even in the here and now, they are the change agents who bring fullest Light to all the world.” So be brave. Revel in the moment. Bring the brave light.
It is amazes me how much this land nourishes all of us – our bellies, our souls, our minds. Thanks for being part of it. Thanks for listening.
Have a great week.
We look forward to farming with you this season.
Peace, your farmers, Christine, Adam, Sadie and Delia, and Carly
What’s in the share this week:
This list is what is in a full share this week. Things may change between Monday and Thursday and Individual and Salad share will get differing amounts and may not get everything on the list. Onions, Lettuce Mix, Potatoes, Spinach, Baby Red Russian Kale, Cilantro, Dill, Winter Squash, Heirloom Tomatoes
Farm Fresh Raw milk for Sale
We are very lucky to have two milking cows - Annie and Maggie - both give us plenty of milk each and every day and we would like to share that with you and anyone else would like to have raw milk. We sell it $5 a half gal. We also can do a sliding scale if needed for the milk. You can buy milk at CSA pickup or anytime out of our barn fridge next to our house at 34 quaker.
Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown eggs– with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. $3.00 half dozen
***FRESH CERTIFIED ORGANIC whole CHICKEN AVAILABLE at the FARM TODAY - $5.50 a lb*** Also available in the fridge freezer section in our barn milk fridge next to our house.
Slow-Cooker Caramelized Onions & French Onion Soup
The slow-cooker is the ideal way to make big batches of luscious, brown, meltingly tender Caramelized Onions for whatever purposes you like them. Included is my recipe for perfect French Onion Soup using the caramelized onions as a base.
For the Slow Cooker Caramelized Onions
12 small to medium sized yellow onions
3 medium sized red onions
6 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
For the French Onion Soup:
1 1/2 cups beef broth – you could use veg broth
1 1/2 cups chicken broth – you could use veg broth
kosher salt and black pepper to taste
6-8 slices (1 to 1 1/2-inches thick each) French bread
olive oil for drizzling
6-8 thin slices Swiss cheese (or 1/4 pound grated Swiss cheese, or more to taste)
To Make the Slow Cooker Caramelized Onions:
Halve, peel, and thinly slice all of the onions. Drizzle 2 tablespoons of the olive oil over the bottom of the slow-cooker’s crock. Add about half of the onions, sprinkle about half of the salt over the onions, drizzle another 2 tablespoons of the olive oil, and repeat with the remaining onions, salt, and olive oil. Sprinkle the thyme over everything and then use tongs to toss the contents so the onions are evenly coated with oil. Place the lid on the crock, turn the heat to HIGH, and let it cook for 9-10 hours, stirring and flipping the contents from bottom to top after 1 hour and again after 3 hours. After those stirs, you should not need to keep agitating the contents of the slow cooker unless your cooker runs hot. If you know it runs hot, it wouldn’t hurt to move the onions around every couple of hours to prevent scorching. When the onions are deep golden brown to medium brown, turn the slow-cooker off and portion out the onions into freezer safe containers. I tend to do one batch big enough for French Onion Soup, and two smaller containers for pizzas, flatbreads, sandwiches, and whatnot.
To Make the French Onion Soup:
Preheat the oven to 400°F. You can either remove half of the caramelized onions from the slow cooker and finish making the soup in the crock or you can transfer half of the caramelized onions to a pot to make the soup. Either way, add the beef and chicken broths to half of the caramelized onions over HIGH heat. While the soup heats, drizzle the bread slices with olive oil on both sides. Depending on the size and shape of the bowls you will be using to serve the soup, you may have to trim the bread to fit. Toast the bread in the preheated oven for about 6 minutes, flipping halfway through the time, or until golden brown and crisp on both sides. Set aside.
When the soup is steaming hot, but not boiling, taste the broth and adjust with salt and pepper if necessary. Ladle the soup into broiler-safe bowls, top each bowl with one or two croutons. Top each crouton with a slice of Swiss cheese or a generous handful of grated Swiss cheese. Put the bowls under the broiler until the cheese is melted, bubbly, and browned in places. Serve immediately.
All-Dressed Kale Chips
Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips. Use as many or as little spices as you’d like.
per baking sheet:
approx. 1/2 bunch kale leaves
1/2 tablespoon extra virgin olive oil or melted coconut oil
1.5 tablespoons nutritional yeast
1 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon fine grain sea salt or pink Himalayan sea salt
1/8 teaspoon cayenne pepper (optional)
Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry. Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven. Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time. Repeat this process for the other half of the bunch.
Note: Feel free to make these in a dehydrator if you have one. You can also experiment with the convection or dehydrator setting on your oven (if applicable). Read more: http://ohsheglows.com/print-recipe/?id=762#ixzz3EjYHa0oZ
SHARE THE HARVEST FUNDRAISER THIS THURSDAY OCTOBER 2
As you know, we partner with NOFA-VT to offer Supported CSA shares to community members who not be able to participate otherwise. On Thursday, October 2nd, 2014 generous restaurants, coops, and food stores statewide will participate in Share the Harvest 2014 by donating a portion of their day’s sales to the Farm Share Program. NOFA Vermont thanks these participants and all of the people who eat out or shop at participating establishments on this date.