Volume IX, JOURNAL 1
June 16, 2014
Blue Heron Farm Journal
So what’s happening on the farm this week?
Finally the first pickup! We are excited – Sadie squealed with delight that today was the day. Delia vaguely remembers last year – but is excited none the less because of her big sisterJ Sadie is 6.5 and Delia is 3.5 nowJ Time flies. This past winter we read for the second time through the Little House on the Prairie series – the book the Long Winter – could have been based in the northern Vt this year. Spring came late, snow came early and late, and it was cold, real cold. But we have a pretty resilient farm and even though during one of those freakish blizzard like storm in the middle of March (I believe it was the Ides of March actually) – triplet lambs were born, unassisted and all raised by their mama Hannah. In the middle of January Maggie had her first calf – this spring the farm finally dried out, grass is growing – plants are growing, kids are pedaling without training wheels – life goes on. Life is pretty resilient. And we are constantly humbled with the power of life – whether it be a seed, a child, animal or the itty, bitty microbes in our soil.
We are enthused for this year because it’s our 10th birthday as a farm and farmersJWe are planning some fun summer and fall activities to celebrate. It blows our minds we have been at this 10 years. Welcome back to returning members and welcome to members of our farm. We have been very busy this spring with seeding and transplanting. This year we are moving away from some but not all black plastic use and using more straw and hay mulches, so we can feed all the earth worms and soil life. Speaking of mulch – we will need help spreading a couple tons of mulch around the farm let us know if you would like too help out) We are also working on remineralizing our soils so we can grow the best organic nutrient dense veggies around. We are working to making the farm infrastructure – the soil that sits under all that we do – more resilient and ready for the changing climates. We are encouraged to have all of you on this journey with us.
We welcome, Carly McAndrews, as our apprentice this year. Carly just graduated from UVM this past spring and you might have seen her at Uncommon Grounds where she was a barista for a while. Carly brings enthusiasm, eagerness to learn, determination and joy to our farm. She has already mastered milking and kid wrangling and storytelling and plays a mean game of monkey ball. We have one more opening for an apprentice to start July 1 (or sooner) to the end of October. If you know of anyone, let us know.
In these journals we try really hard to publish every week will be happenings on the farm (these are usually veggie related but sometimes kid news, animals or something that Christine things is interesting will be in this part J), announcements and recipes. If you ever have any recipes or anything you would like us to announce just let us know – or if you would like to be a guest writer one week;)
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.
Arugula, bodacious spinach, lettuce heads, Sage plant, Rhubarb, Bok Choy, Oregano Plant
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.
Pasta with Arugula and Goat Cheese Sauce
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4 servings
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.
1 lg. clove
|packed arugula (about 3/4 pound), washed well and spun dry
pine nuts, toasted golden and cooled
freshly grated Parmesan cheese
hot water plus additional if desired
ARUGULA PESTO SAUCE
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.
SESAME SPINACH WITH GINGER AND GARLIC Gourmet September 1997
1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach
Mince garlic and in a small dry skillet toast sesame seeds over moderate heat, stirring, until golden. In a heavy 6-quart kettle heat oil over moderate heat until hot but not smoking and cook garlic and gingerroot, stirring, 30 seconds, or until fragrant and golden. Add spinach by handfuls, stirring, and cook until just wilted.
from a CSA member:
1 T oil
1.5 lbs bok choy
1 T soy sauce
2 T chicken stock or water
|Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4 minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water. Continue to stir fry for a few more minutes, until the bok choy is done until still slightly
crisp. source: Ken Hom’s Chinese Cookery
Sour Cream-Rhubarb Squares – allrecipes.com
|1 1/2 cups packed brown sugar
|1 teaspoon ground cinnamon
1 1/2 cups chopped rhubarb
|Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.
|Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
|In a separate bowl, cream together brown sugar, shortening and egg.
|Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.
|Pour mixture into pan and sprinkle with reserved topping.
|Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.
Sage Tea:For centuries, sage tea has been considered a valuable tonic, good to aid digestion, for a sore throat, and improve memory just pour a cup of boiling water over a handful of crushed or torn leaves in a teapot, let it steep for five to ten minutes, and strain to drink. A touch of honey helps to smooth the flavor.
Tuscan Bean Salad
Kitchen Garden Magazine article by Ruth Lively
1 lb. dry cannellini (white kidney) beans
6 cups water
10 cloves garlic, halved
12 large fresh sage leaves
1 tsp. cracked black pepper
2 tsp. salt
For the dressing:
3/4 cup extra-virgin olive oil
1/3 cup sherry vinegar
1/2 tsp. salt
1/2 tsp. salt
1/2 tsp. cracked black pepper
12 fresh sage leaves, chopped
1 large clove garlic, minced
Sort through beans, discarding debris, then rinse. Put them in a bowl, cover with 8 cups cold water, and let soak overnight. Drain and rinse the beans. Put them in a large pot with 6 cups water, the garlic, sage, and pepper, but not the salt, which would toughen the beans if added at this point. Bring the pot to a boil, then lower heat and simmer gently, 50-55 min. About 40 min. into cooking, add the salt. When the beans are tender to the tooth, turn off the heat and let them sit while you make the dressing. Combine the oil, vinegar, salt, pepper, sage, and garlic. Taste and correct the seasoning if necessary. It should be very flavorful. Drain the beans in a colander, reserving the liquid for another purpose. Put the beans in a bowl and immediately dress them with enough of the vinaigrette to coat them thoroughly. Toss gently and let them sit for a least half an hour. Just before serving, toss again