Wednesday, July 7, 2010
Baby Chicks, Round II
Another one for a hot day. Our second batch of baby chicks are here, and loving the heat. As you may know, chicks get shipped through the good old USPS as soon as they are hatched-- and arrive 24-48 hours later at your doorstep.
Our chicks are a hybid cross of Cornish and Rock varieities, and are basically the industry standard for meat bird production, regardless of the scale of the operation. What differs dramatically is the treatment of the birds once they arrive on site-- our birds are brooded for as short a time inside, which is entirely weather dependent-- as you can see in the photos, our day-old chicks are outside already! For the first week of brooding, or baby-chick-raising, chicks need an average temperature of 95 degrees F. This is most often achieved (not during heat waves) by using heat lamps to help warm them up.
Once the birds start to develop feathers in addition to their chicky down, they're ready to move outside and stay out through the day- and nighttime. Once outside, they're placed in a 6x8' pen that is moved every 24 hours, so that the birds get the opportunity to forage a bit on fresh grass, as well as evenly distribute their natural fertilizer. How's that for farm euphemism?
It's incredible what a few weeks' difference can make. Here are some photos-- here's a chick at one day old:
And here's a side-by-side of the day-old chick and its three-week old counterpart. Same hatchery, same breed, feed, and process...
In another three to four weeks' time, the birds will be dressing out between 5.5-6.5 pounds each. Our first chicken harvest will be August 5, and members, friends, and anyone who's interested and willing to be trained is welcome to help process our birds, just let me know. CSA members will be able to pick up their birds fresh that afternoon. The next harvest will be roughly three weeks later; I'll keep you posted as soon as I set a date.
It's hot out there...
...so inside, as per NWS guidelines, it is. The garden is LOVING the heat, and we're looking good for next week.
Here are some interesting takes on Braddock, Pennsylvania, an urban offshoot of Pittsburgh on the north shore of the Monongahela River. In the wake of the collapse of the steel mills in industrial Pittsburgh and a serious "brain drain" on the population, Braddock was literallly left behind. What separates this urb from many like it in Western PA is that an organized movement of people, artists, urban farmers, students, young families, and all them yinzers who've always been there are joining together to bring Braddock back.
Levi's is helping to sponsor some of the redevelopment, and are documenting their progress here:
http://us.levi.com/shop/index.jsp?clickid=header_explore&categoryId=2929279&AB=CMS_Home_Portraits_070110
Orion Magazine also wrote a feature on some of the personalities pushing the progress ahead:
http://www.orionmagazine.org/index.php/articles/article/4938/
It's incredible to see not just the push for urban agriculture, and not just the motivation of artists and working-class families to make a place for themselves, but that all of these people are working, together and in whatever ways they individually can, to reinstate the integrity of the place. There's hope.
Here are some interesting takes on Braddock, Pennsylvania, an urban offshoot of Pittsburgh on the north shore of the Monongahela River. In the wake of the collapse of the steel mills in industrial Pittsburgh and a serious "brain drain" on the population, Braddock was literallly left behind. What separates this urb from many like it in Western PA is that an organized movement of people, artists, urban farmers, students, young families, and all them yinzers who've always been there are joining together to bring Braddock back.
Levi's is helping to sponsor some of the redevelopment, and are documenting their progress here:
http://us.levi.com/shop/index.jsp?clickid=header_explore&categoryId=2929279&AB=CMS_Home_Portraits_070110
Orion Magazine also wrote a feature on some of the personalities pushing the progress ahead:
http://www.orionmagazine.org/index.php/articles/article/4938/
It's incredible to see not just the push for urban agriculture, and not just the motivation of artists and working-class families to make a place for themselves, but that all of these people are working, together and in whatever ways they individually can, to reinstate the integrity of the place. There's hope.
Monday, July 5, 2010
Week 3 CSA
This week's share we'll be moving to Tuesday and we will continue to stick to Tuesdays through to the end of the season.
Your share includes a quart of sour cherries picked with help from some lovely assistants, Brian and Sarah, who were visiting from New York. Brian was and is an invaluable visitor to the farm last year, and a fellow farm apprentice from Gardenripe Farm in Silverton, OR. He and Sarah just closed up their first year as Teach for America service workers, and are due for some country time. Big thanks to them for their help! Also, major thanks to Jane and John for letting us in on the season.
Your share includes a quart of sour cherries picked with help from some lovely assistants, Brian and Sarah, who were visiting from New York. Brian was and is an invaluable visitor to the farm last year, and a fellow farm apprentice from Gardenripe Farm in Silverton, OR. He and Sarah just closed up their first year as Teach for America service workers, and are due for some country time. Big thanks to them for their help! Also, major thanks to Jane and John for letting us in on the season.
Your cherries are from Hick's Orchard in Whitehall, NY. For those not familiar with sour cherries, these are a bit smaller and more tart (flavorful!) than your standard sweet cherries, and are great for jam, sauce, pie filling, and general purpose baking. The cherries should be rinsed and then pitted-- and then can be frozen, or turned into something delicious immediately. Here's a link to a handy contraption (unfolded paper clip) to help keep pitting neat. And here are some ideas about what to do with your cherries...
Jane's Dad's Cherry Sauce-- great with oatmeal, ice cream, or on top of Cherry Calfoutis (next recipe!)
4 - 5 cups of pitted cherries with their juice
4 tablespoons granulated (or instant) tapioca
1/3 cup maple syrup
1/3 cup honey
Mix the ingredients and let them sit for 15 minutes or so. Then heat up gently in a heavy saucepan until thickened and bubbling. Let cool. I added a squeeze of lemon juice because the cherries were not that tart. I also added a dash of vanilla.
Because blueberries were also starting to come on at Hick's, we added some bluebs to our sauce, as well.
Cherry Calfoutis (adapted from Earth to Table)
3 tablespoons ground almonds
1/2 teaspoon salt
1/2 cup sugar
1/2 cup flour
4 large eggs
grated zest of 1 lemon
grated zest of 1 orange
1 1/2 cup whipping cream (greater than 35% milkfat)
1 teaspoon vanilla extract
1 pound pitted cherries
In a food processor, pulse together almonds, salt, sugar, flour. Add eggs, lemon and orange zest, cream, vanilla, and blend until smooth. Cover and let chill in fridge for a minimum of a half hour (I let mine sit overnight.) Preheat oven to 350 degrees. Arrange cherries in the bottom of 6 ramekins or one 8" pie pan, and pour chilled mix over cherries. Bake for 35-40 minutes for ramekins, or an hour for round pan.
Instead of ramekins, I used cupcake liners for a simple one-serving setup, and baked them for approximately 35 minutes. Serve with ice cream and cherry sauce.
Any other good cherry recipes? Let me know!
Your share this week also includes:
Lettuce mix, snap peas, baby kale, broccoli rabe or summer squash, herbs (dill, sage), edible flowers (viola, calendula-- note, pull the petals from the centers and discard centers for eating.)
Enjoy!
Jane's Dad's Cherry Sauce-- great with oatmeal, ice cream, or on top of Cherry Calfoutis (next recipe!)
4 - 5 cups of pitted cherries with their juice
4 tablespoons granulated (or instant) tapioca
1/3 cup maple syrup
1/3 cup honey
Mix the ingredients and let them sit for 15 minutes or so. Then heat up gently in a heavy saucepan until thickened and bubbling. Let cool. I added a squeeze of lemon juice because the cherries were not that tart. I also added a dash of vanilla.
Because blueberries were also starting to come on at Hick's, we added some bluebs to our sauce, as well.
Cherry Calfoutis (adapted from Earth to Table)
3 tablespoons ground almonds
1/2 teaspoon salt
1/2 cup sugar
1/2 cup flour
4 large eggs
grated zest of 1 lemon
grated zest of 1 orange
1 1/2 cup whipping cream (greater than 35% milkfat)
1 teaspoon vanilla extract
1 pound pitted cherries
In a food processor, pulse together almonds, salt, sugar, flour. Add eggs, lemon and orange zest, cream, vanilla, and blend until smooth. Cover and let chill in fridge for a minimum of a half hour (I let mine sit overnight.) Preheat oven to 350 degrees. Arrange cherries in the bottom of 6 ramekins or one 8" pie pan, and pour chilled mix over cherries. Bake for 35-40 minutes for ramekins, or an hour for round pan.
Instead of ramekins, I used cupcake liners for a simple one-serving setup, and baked them for approximately 35 minutes. Serve with ice cream and cherry sauce.
Any other good cherry recipes? Let me know!
Your share this week also includes:
Lettuce mix, snap peas, baby kale, broccoli rabe or summer squash, herbs (dill, sage), edible flowers (viola, calendula-- note, pull the petals from the centers and discard centers for eating.)
Enjoy!
Week 2
Hi all, hope this note finds everyone staying cool... The thermometers are surpassing the 90 degree mark today, and whew... The garden, Burt, and I can feel every one of those degrees.
In your share last week, you received a mix of dried beans from last season (multicolored mix bag); you also received dried edamame (yellower, more rounded beans.) Both need soaking before they are cooked-- Edamame will cook faster (25-30 minutes) and the beans will be closer to 35-40 minutes.
Here's a super simple recipe for bean dip... Inspired by our CSA's own Jane and Koala the kitchen muse.
Ingredients:
2 cups cooked beans, drained
3 tablespoons of the saved cooking juices from beans (use the rest for stock, gravy, etc.)
3-4 tablespoons olive oil
summer savory herbs - oregano, thyme, sage
salt and pepper
Combine all ingredients in a food processor and mix until smooth. Season to taste with salt, pepper, and herbs. For a chunkier dip, leave a half cup of the beans out, mix all other ingredients, and then pulse in the remaining half cup at the end for more texture.
Edamame is traditionally eaten steamed in the pod, and served simply with a dash of salt; this edamame has been shelled, and is convenient for edamame salad, or cooked and added on top of a green salad for an extra protein boost.
Enjoy!
In your share last week, you received a mix of dried beans from last season (multicolored mix bag); you also received dried edamame (yellower, more rounded beans.) Both need soaking before they are cooked-- Edamame will cook faster (25-30 minutes) and the beans will be closer to 35-40 minutes.
Here's a super simple recipe for bean dip... Inspired by our CSA's own Jane and Koala the kitchen muse.
Ingredients:
2 cups cooked beans, drained
3 tablespoons of the saved cooking juices from beans (use the rest for stock, gravy, etc.)
3-4 tablespoons olive oil
summer savory herbs - oregano, thyme, sage
salt and pepper
Combine all ingredients in a food processor and mix until smooth. Season to taste with salt, pepper, and herbs. For a chunkier dip, leave a half cup of the beans out, mix all other ingredients, and then pulse in the remaining half cup at the end for more texture.
Edamame is traditionally eaten steamed in the pod, and served simply with a dash of salt; this edamame has been shelled, and is convenient for edamame salad, or cooked and added on top of a green salad for an extra protein boost.
Enjoy!
Wednesday, June 23, 2010
First CSA Share - Thurs. June 24th
Dear CSA members,
Happy Summer!
Just a reminder that your first CSA share pickup will be tomorrow, Thursday, June 24 at the farm. Please come between 5-7pm, and bring a reusable bag to tote home your produce. Tomorrow's harvest includes:
Lettuce heads
Bag of mixed greens (lettuce, kale, pea shoots, edible flowers..)
Garlic scapes
Radishes
Flower bouquet
Herbs: Dill, Sage, Cilantro (limited!), Thyme
Dried hot peppers (from last season)
Can't wait to see you -- check back tomorrow for this week's newsletter/update from the farm.
Cheers!
Mego
Happy Summer!
Just a reminder that your first CSA share pickup will be tomorrow, Thursday, June 24 at the farm. Please come between 5-7pm, and bring a reusable bag to tote home your produce. Tomorrow's harvest includes:
Lettuce heads
Bag of mixed greens (lettuce, kale, pea shoots, edible flowers..)
Garlic scapes
Radishes
Flower bouquet
Herbs: Dill, Sage, Cilantro (limited!), Thyme
Dried hot peppers (from last season)
Can't wait to see you -- check back tomorrow for this week's newsletter/update from the farm.
Cheers!
Mego
Friday, May 7, 2010
Up and Running
Dear Members,
Welcome to the blog! Here you'll find weekly updates about the farm, recipes, links to good reading, and a list of what you'll find in your weekly CSA share. Feel free to post questions or comments, as well!
With the recent flurry of topsy-turvy weather-- gorgeous, high pressure, bluebird mornings followed by dumping rain (or the opposite, as in yesterday's case here!), as well as the oil leakage in the Gulf of Mexico, I've been thinking about all of the different ways we/nature is compromising our ability to produce our own food. From the crazy fluctuations in temperatures early on this spring that made for a tough maple season, as well as the oil spill affecting important shrimp and oyster beds in the Mississippi delta; one of the rainiest summers on record in Vermont, plus the revenge of the late blight creating rather inhospitable conditions for vegetable growers, I'm hungry for any signs of success.
Cue: the onion. Onions thrived in the wetness of last year, producing a fine crop that did not require any extra irrigation, and are still lasting in the root cellar. I've been appreciating them a lot lately-- so far, we've got seedlings going predominately in the Allium family: red onions, yellow storage onions, cippolini onions, scallions, leeks, and new this year: red shallots. I haven't grown shallots from seed before (they are often grown similarly to garlic: place a nice, large toe of shallot into the ground in the fall, let it overwinter, and up shoots a stock in spring that is then harvested in the mid-late summer) but I am excited to learn about the plants as seedlings, as well as test their storage capacity. Like garlic and storage onions, they're good keepers through the winter.
Speaking of garlic, our garlic plants are coming up nice and healthy after having been planted in the late fall. Our organic, local seedstock comes from Merck Forest, and is a hardneck variety with nice, big toes (cloves) that are easy to handle, as well as a nutty, mellow flavor.
Exciting new additions for the farm this year include a 6hp rear-tine, counter-rotating, walk-behind tiller that is already proving itself a workhorse in the field, as well as a small-scale drip irrigation system for the extra sensitive crops that need super-consistent watering to thrive.
Our first pickup date is set for Tuesday, June 29, from 5-7pm, and I'll be sending out a link to a Google calendar with more details soon.
First farmer's market in Dorset is in a little more than a week-- Sunday, May 16th! Hooray! GPF will make its first appearance the following week, Sunday, May 23rd.
That's the news so far-- hope this finds everyone well and enjoying the chaotic green of spring! I'll be in touch soon about this year's Dirtday Party sometime toward the end of May/early June.
Take care, and looking forward to seeing you all soon!
Mego
Welcome to the blog! Here you'll find weekly updates about the farm, recipes, links to good reading, and a list of what you'll find in your weekly CSA share. Feel free to post questions or comments, as well!
With the recent flurry of topsy-turvy weather-- gorgeous, high pressure, bluebird mornings followed by dumping rain (or the opposite, as in yesterday's case here!), as well as the oil leakage in the Gulf of Mexico, I've been thinking about all of the different ways we/nature is compromising our ability to produce our own food. From the crazy fluctuations in temperatures early on this spring that made for a tough maple season, as well as the oil spill affecting important shrimp and oyster beds in the Mississippi delta; one of the rainiest summers on record in Vermont, plus the revenge of the late blight creating rather inhospitable conditions for vegetable growers, I'm hungry for any signs of success.
Cue: the onion. Onions thrived in the wetness of last year, producing a fine crop that did not require any extra irrigation, and are still lasting in the root cellar. I've been appreciating them a lot lately-- so far, we've got seedlings going predominately in the Allium family: red onions, yellow storage onions, cippolini onions, scallions, leeks, and new this year: red shallots. I haven't grown shallots from seed before (they are often grown similarly to garlic: place a nice, large toe of shallot into the ground in the fall, let it overwinter, and up shoots a stock in spring that is then harvested in the mid-late summer) but I am excited to learn about the plants as seedlings, as well as test their storage capacity. Like garlic and storage onions, they're good keepers through the winter.
Speaking of garlic, our garlic plants are coming up nice and healthy after having been planted in the late fall. Our organic, local seedstock comes from Merck Forest, and is a hardneck variety with nice, big toes (cloves) that are easy to handle, as well as a nutty, mellow flavor.
Exciting new additions for the farm this year include a 6hp rear-tine, counter-rotating, walk-behind tiller that is already proving itself a workhorse in the field, as well as a small-scale drip irrigation system for the extra sensitive crops that need super-consistent watering to thrive.
Our first pickup date is set for Tuesday, June 29, from 5-7pm, and I'll be sending out a link to a Google calendar with more details soon.
First farmer's market in Dorset is in a little more than a week-- Sunday, May 16th! Hooray! GPF will make its first appearance the following week, Sunday, May 23rd.
That's the news so far-- hope this finds everyone well and enjoying the chaotic green of spring! I'll be in touch soon about this year's Dirtday Party sometime toward the end of May/early June.
Take care, and looking forward to seeing you all soon!
Mego
Thursday, April 22, 2010
Web Issues
Due to some technical errors, the farm's website (www.greenpeakfarm.com) as well as my email account (mego@greenpeakfarm.com) are out of service for a short spell.
Please don't hesitate to contact me at mosterho@gmail.com in the meantime, as we're working as hard as possible to shake the right answer out of the Google Machine.
Thanks!
Mego
Please don't hesitate to contact me at mosterho@gmail.com in the meantime, as we're working as hard as possible to shake the right answer out of the Google Machine.
Thanks!
Mego
Subscribe to:
Posts (Atom)