Volume IX, JOURNAL 5and6
July 21, 2014
Blue Heron Farm Journal
So what’s happening on the farm this week?
Week 6: Sorry there was no journal last week- The girls and I went to Cape Cod for a few days to hang out with my mom, sisters and brothers. My mom gets the “cape cod house” (what delia and Sadie call itJ) for one week in July, the week of her birthday and then all over kids and their partners and her two grand kids descend to the Falmouth timeshare. The girls had a blast – regular little fish they are – between the two pools and the bay. They loved playing in the water and hanging out with all of my sisters and brother (I’m the oldest of 6J) We got to ride our bikes on the Shining Sea Bike Way along the beaches of the cape. Sadie with her new two wheeling skills (no training wheels) pedaled for 9 miles on one of the daysJWe are grateful to Adam, Carly, Todd and our wonderful volunteers that kept everything going while we were gone. Now its Carly’s turn – and she is off to Paris tonight for a week with her grandmother.
We should have potatoes and cucumbers for you all next weekJAnd maybe even tomatoes. We say good bye to the peas for now and hopefully they will make another appearance in the fall. The beans are quite tasty and we mixed them this week so you will get all three yellow, green and purple. The summer squash and zucchini are in full steam now and the ground cherries are closing in to be ready. Also next week lettuce mix should be back and cilantro and basil. This past Sunday we delivered 49 heads of lettuce and 33 bags of beans for Food for Thought. Families were quite excited about the fresh purple beans. The purple beans will turn green when you cook themJ
It’s amazing how much has grown in the week we were away – it gives you perspective. Cucumbers that were barely there a week ago – Sadie is finding and munching on. The onions that were barely bulbing are now bulbing up. the tomatoes – oh the tomatoes they are growing by leaps and bounds – they most grow a foot a day. So all the veggies are growing and so are the weeds – we could use some help with mulching and weeding over the next week or two – if you have a few hours you would like to offer we would gladly have you – we will reward you with a bag of fresh farm yumminess.
Savor the Islands Dessert Tasting – T
Join Hackett’s Orchard and the Lake Champlain Islands Agriculture Network for an extravaganza of desserts made by local chefs and farmers, featuring islands fruits and other local ingredients. There will be an ice cream sundae bar, cookies, cupcakes, and more! Stop by the orchard from 1-4 pm for this buffet of sweet treats on Sunday, July 27, 2014 at 86 South Street, South Hero
Orchard tours every half hour. This is a family friendly event, great for all ages! Rain or shine (we have inside space).Admission by donation. Suggested donation of $8/person, children 8 and under eat free. All profits from this event will benefit LCIAN and Food for Thought. For more information call 372-4848.
Ohhh!! And before I forget – Next Monday during pickup – NOFA Pizza Oven will be here to celebrate CSA. This event will be open to the public – so bring a friend – bring someone who might be interested in finding out more about joining a CSA..free Pizza – Dinner on us and NOFA- VTJ
Celebrate Your Farmer Social at Blue Heron Farm
July 28, 2014 – 5:30pm – 7:30pm
Join us for farm-fresh pizza and a celebration of Community Supported Agriculture (CSA) farms! Blue Heron is a certified organic, diversified family farm offering produce and poultry products, plus fiber from their grazing livestock. Come and enjoy the feast from NOFA-VT’s wood-fired oven, and learn more about this thriving CSA farm and how they’re addressing food access in their community.
We look forward to farming with you this season.
Peace, your farmers, Christine, Adam, Sadie and Delia, Carly and Todd
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. Green,Yellow and Purple Beans, Lettuce, Pea Tendrils, Holey but damn tasty arugula or kale, Sweet Salad turnips or Spicy Spanish Radishes, Zucchini, Summer Squash, Green Onions, Sweet Peppers
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
The arugula is holey but tasty - we forgot to cover it - but we eat it - so we figured we would offer it all to you too. You could make pesto with it if you like. Or just put it in eggs Or on pizza Or…hmmm
Chocolate Summer Squash Cake http://www.hillbillyhousewife.com/chocolate-summer-squash-cake.htm make this when you have a lot of zucchini or other squash. It is a very moist cake. I grate and freeze 3 cup portions of squash to use later in breads and cakes.
1/2 cup oil
1 3/4 cups sugar
2 large eggs
1 cup lowfat yogurt, sour cream, buttermilk or sour milk
3 cups coarsely shredded squash
2 cups flour ( I use fine whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/2 teaspoon vanilla
1/4 teaspoon cinnamon (optional)
1/4 teaspoon cyanne pepper powdered (optional)
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
blend dry ingredients except sugar in a large bowl, mix wet ingredients and sugar, add to dry and stir until well blended. Stir in chocolate chips. Oil a 9 x 13 inch pan (oil and flour if using a bunt pan) bake in a 350 deg oven for 45 min test cake for doneness, It may need more time if squash is very wet. Note if batter seems too thick add a little more milk or yogurt.
Yellow Squash Cupcakes with Chocolate Frosting http://www.seriouseats.com/recipes/2012/08/yellow-squash-cupcakes-with-chocolate-icing-recipe.html
1 cup plus 2 tablespoons (about 5 3/4 ounces) all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon ground cardamom
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup (about 5 1/4 ounces) packed light brown sugar
1 tablespoon grated orange zest from 1 orange
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup coarsely grated yellow squash, from about one 8-ounce squash
4 tablespoons (1/2 stick) unsalted butter
8 ounces cream cheese, at room temperature
2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, melted and slightly cooled
For the Cupcakes: Adjust oven rack to middle position and preheat oven to 325°F. Line 12-cup muffin tin with cupcake liners. Spray tin with baking spray.In small bowl, combine flour, baking soda, baking powder, salt, and cardamom. Set aside. In large bowl beat butter, oil, sugar, and orange zest on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream and beat until incorporated. Stir in flour mixture, then squash. Divide batter equally in prepared tin.Bake until tester inserted in center of cupcakes comes out clean, about 20 minutes. Transfer tin to cooling rack and cool cupcakes in tin 10 minutes, then transfer cupcakes directly to rack to cool completely, about 45 minutes. For the Frosting: Beat butter and cream cheese on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in confectioners’ sugar just until incorporated, about 30 seconds. Return speed to medium and continue beating until light, about 1 minute. Beat in vanilla, salt, and chocolate, scraping down sides and bottom of bowl with rubber spatula as needed. Frost cupcakes and serve.
Marinated Zucchini and Summer Squashhttp://www.foodnetwork.com/recipes/giada-de-laurentiis/marinated-zucchini-and-summer-squash-recipe.html
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day. Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.