Volume IX, JOURNAL 7
July 28, 2014
Blue Heron Farm Journal
So what’s happening on the farm this week?
Week 7: Busy, Busy, Busy. The rain has been nice. It has been raining all day – a nice contemplative rain. There has not been much sun since Saturday- rain and sun help veggies grow a lot in a few days – we were hoping for more cukes and more cherry tomatoes but both need the sun to plump up and to turn colors. We are growing this new cherry tomato “Indigo Rose” it is taking forever to ripen – we picked our first one today – we can’t wait for you to try it. It is a deep blue where the sun touches it and the underside turns this orangey red. This particular cherry tomato is filles with Anthocyanins – which are powerful anti-oxidants – like what is found in blueberries. It was developed by Jim Myers at Oregon State University using traditional plant breeding techniques. These are crazy looking tomatoes and we can not wait for them to be ready for all of you.
This week looks like the cucumbers are finally coming in and we are picking our first eggplants. The squash blossoms are delicious and we hope that you enjoy them as much as we do. We have enclosed are recipe. The napa cabbage is a great cabbage for slaw, kim chi, sauerkraut, stirfry or eat raw and toss with a sesame dressing or a maple balsamic recipe. We are in between lettuce plantings right now – lettuce should be back next week. Need to finish weeding the lettuce mix, cilantro, and salad turnips – those should be on your table next week too.
Yesterday we took a family field trip to the Wilder homestead in Burke, NY. Sadie and Delia – well I guess all of usJare huge fans of all the Little house books – we have read them at least 3 or 4 times each and have probably have listened to the audio books multiple times. The favorite right now is Farmer Boy and it was great to see the barns and home that Almanzo grew up in and to even see the black polish mark behind the wall paper that Eliza Jane covered up. The wash tub that the whole family washed in on a Saturday night. The pantry! The pantry – oh I could have stayed in there for hours. The barns – small and compact and efficient. Sadie remembered every little bit of the book and looked on in awe actually seeing everything in person. She even pumped the water – like Almanzo did. She couldn’t believe that he would have to pump for two hours at a time to fill the trough for the cows and horses. Delia squealed and jumped up and down in Star and Bright’s stalls. It took four of us to hug the large sugar maple in the front yard which Almanzo could hug at the age of 9 and his arms fit all the way around. The cellar where all the potatoes and milk and cream were stored. The dining room where all those amazing meals were celebrated and shared. The simplicity. It was a deep breathe of fresh air. It was an amazing trip – what a humble farmstead, hard work and passion. When you walked the grounds and the buildings – you could feel the farm families of the past there with you. So amazing and so comforting.
The Social that was scheduled for tonight is rescheduled for Sept 8 from 4:30 to 6:30.
This Sunday is the Second Savor the Island Dinners at Snowfarm Vineyard in South Hero from 3:00-5:00 pm
190 West Shore Road, South Hero By Donation. All profits from these farm dinners will be donated to Food for Thought, a local organization providing fresh healthy food to children in low income families during the summer, to facilitate local food purchases. Suggested Donation $17 per person, children under 13 free.
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. Zucchini, Summer Squash, Green Onions, Sweet Peppers, Squash blossoms, Red Russian Kale, Heirloom Eggplant, Cucumbers, Napa Cabbage and maybe cherry 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
Christine's Squash Blossoms
The squash blossoms that are in your shares this week are the male blossoms from a summer squash or zucchini plant. You can eat the female ones, but we figure they are pretty busy making fruit and they kind of fall apart when you pull them off the fruit. Some say pull them stamen out but I don't. These plants create a plentiful amount of squash blossoms to make sure that the female blossoms are pollinated to make fruit. We take the excess off and enjoy these only summer time treats. We pick them all when they are wide open and they will gradually close on their own. It is important to pick only wide open ones, so they open later for you. Shake out any stray bugs, fill a ziploc bag with some soft cheese (chevre, ricotta, cream cheese, really any kind) cut a little hole in the corner and pipe the cheese into each blossom. Dip in egg, then roll in flour or cornmeal or panko or regular bread crumbs or a combo of all the above - and in a hot skillet with oil (we have used canola, coconut or organic vegetable shortening) cook until one side is golden brown and then the other. You can fry them without filling them but oh my - are they delicious filled! Sadie can sit and eat plates of them. You can also eat squash blossoms just in salads or just the way they are. Some CSA members are chopped them about put them into fritattas. They are best used within the first few days of having them if you are going to stuff them.
Squash Blossom Frittatahttp://www.seasonalchef.com/recipes/squash-blossom-recipes/
1-2 baby squash
Dash of milk
2 green onions
Asiago cheese or cheddar or what you have on hand
Chopped parsley and snipped chives (optional)
Salt and pepper to taste
Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste. In a non-stick pan, saute a little butter and cook 2 green onion and thinly sliced baby squash just until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan. Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned.
1/2 cup raw sesame seeds
1/4 tsp salt
1 dried red chile flakes
1 head Cabbage, chopped
3/4 cup water
1 tsp salt “Popu”
1 1/2 tbsp oil (olive, sesame, canola, etc.)
1 dried red chili, cracked
1 pinch fenugreek
1/4 tsp mustard seed
1 tsp cumin seed
Dry roast sesame seeds and dried red chili in a pan over medium heat. Stir often until majority seeds are brown. Remove from heat and cool. Once cool, grind in a food processor or blender with 1/2 tsp of salt. Excess ground sesame can be stored in the refrigerator for further use. To cook cabbage over medium heat, add chopped cabbage to 3/4 cup boiling water + 1 tsp salt. Cook until cabbage is desired texture. Once cooked, drain excess liquid. Add 1/4-1/2 cup ground sesame. Turn off heat.Prepare the “popu” in a separate pan by combing all ingredients, heating over medium heat, and waiting for mustard seeds to crackle. Once ready, add to cabbage, stir and heat over low heat for 1 minute. The “popu” can be prepared when the cabbage is nearly finished. Montreal Slaw
from The Way We Cookby Sheryl Julian and Julie Riven
1 large green cabbage, quartered and cored
2 Tablespoons coarse (kosher or other) salt
4 carrots, grated
1 green pepper
3-6 Tablespoons sugar
1/2 cup distilled white vinegar
3 Tablespoons olive oil or another mild salad oil
Shred cabbage and transfer to a large colander, sprinkling the layers with salt. Set the colander in a large bowl and set aside for 30 minutes.
Rinse the cabbage a bit and then With your hands, press the cabbage to remove the excess moisture and transfer to a large bowl. Add the carrots, green pepper, and scallions and toss thoroughly.
Sprinkle the vegetables with 3 Tablespoons of the sugar, vinegar, and oil.
Toss again. Taste for seasoning and add more salt, sugar, or vinegar if you like. Cover bowl and refrigerate slaw for at least 2 hours or for as long as overnight. Toss again just before serving.