So what’s happening on the farm this week?
Week 8: As I write this, I am staring out the window watching the chickadees jumping in the grass. Watching the billowy, marshmallow clouds with grey highlights that are getting darker as they approach our little farm. It has already sprinkled today – well, downpoured for a while – while Sadie tried to lay down for a nap. The storms these days seem to come and go but when they come they are pretty big and scary. The clay soil is soaking it up and the plants are trying to soak up as much as they can – when we picked cukes and eggplants this morning the plants looked a little tired, a little yellow telling us they have soaked as much as they can from the soil, we are going to give them a boost today with some fish emulsion and compost tea. The tomatoes are yearning for some sun – their leaves so green and lush with big green globes hanging heavily from their vines. The tiny cherry tomatoes – have poked out from under the leaves looking, begging for the sun to shine on down – sometimes I think they are making a bargain with the sun and the earth – please let us turn that orangy glow and we will be sweet for all to eat. We had a tease of them on Saturday – we picked 6 pints out of 200 plants – we are hoping that we will have enough for you all next week. In the hoophouse we had a nice surprise, no not ripe tomatoes, but Okra. We picked about a quarts worth it fried it lightly in some cornmeal and egg with olive oil in a cast iron skillet – yum. Adam’s family is here from Texas and Chicago and they thought this born and raised Yankee did a pretty good job making it upJ
The green beans are almost here and so are the potatoes – another week or two. The zucchini and summer squash are doing wonderfully and we donated 60 medium sized zucchinis to Food for Thought yesterday. I think there are 91 kids we are helping to feed through these summer months. The families who are involved are loving the fresh produce from our farm and Hacketts. If you know of any families who are in need of food this summer for their children, please have them call Margaret at the South Hero Congregational Church and she can add them to our list. If you ever have extra produce in your own garden, feel free to drop it off at the church on Sundays or with us and we can make sure it gets to all these families. Also, this week we start our Senior Farm Share program with the residents of the Round Barn. A big welcome to these latest members to our CSA family. We will be providing 20 – $5.00 shares for the next 10 weeks to our neighbors here in Grand Isle. This was made possible through a grant through the USDA and NOFA-VT. Oh wow – so we will now have 70 CSA members – and 35 families from Food for thought – WOW! We are helping to feed over 100 families in our little county just with our CSA program and donations to Food for thought never mind all the families who come and buy from us at the farm stand and farmers market. This is very humbling and we are honored to have a place at your kitchen table. This is one of the best jobs in the world – growing food for our neighbors – thanks for sticking by us, helping us out and supporting us emotionally, physically and financially – it really means a lot.
There will be a Blue Heron Farm Hoe-Down really soon – we will keep you posted – complete with music, food and some workJ and tours.
The wind is blowing the clouds around and moving the grey into the white – the chickadees have moved on and the sun and wind are here – for a time. Time to plant some more cucumbersJ
Thanks for being part of our farm! Peace, Adam Farris, Christine Bourque, and Sadie Farris
What’s in the share this week: Onions, Fresh-Pulled Garlic bulbs, Summer Squash, Zucchini, Oriental and Listada da Gandia Eggplant, Cucumbers, Squash Flowers, Basil, Parsley, PYO Snow Peas, and Potluck bunch of something
http://www.blueheronfarm-vt.blogspot.com/ CHECK US OUT ON THE WEB and LEAVE COMMENTS TOO – WE haven’t updates in the last week and ahlf due to globalnet being done – more posts coming, hopefully now that it is back up.
Meg and Jim our next door neighbors and the great farmers of the raspberries will have raspberries available at pickup for the next week or two and then again in the fall. The pints are $5.00. If you would like to special order a flat of them for jam making (it takes about 4 pints to make one batch of jam). Give Meg a call at 372-3019.
Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
To help plant, trellis, and weed – please call us 372-3420 or email firstname.lastname@example.org. Thanks
Eggplant Rounds with Cheese and Tomato Sauce
6-8 eggplant rounds per person, grilled, broiled or fried
3/4 cup grated or sliced mozzarella1/2 cup crumbled gorgonzola or goat cheeseabout 4 cups favorite tomato saucechopped parsley or basil
Place the eggplant rounds on a sheet pan and cover with the cheeses. Bake at 375 degrees until the cheese melts. Serve with 2 or 3 spoonfuls of the sauce on each serving and garnish with the parsley or basil
2 eggs1/2C milk4 medium summer squashes, grated1/2C bread crumbs1/2C grated cheese1/3C each chopped fresh parsley, basil and cilantro2T minced shallot or green onion4T butter1/4C flour
Mix together eggs and milk. Add squash, herbs and shallots. Then mix in the cheese. Add slowly the bread crumbs and flour and mix well. In a large, heavy, non-stick skillet, melt 1T butter until it starts to brown. Spoon about 1/4C of mixture into the pan and flatten a bit with the spoon. You might be able to fit 2 pancakes into the same pan at once. When the edges show a little browning turn with a spatula. Cook the other side until it is also golden brown. Keep pancakes warm in the oven until they are all cooked.
Squash Blossom Frittata
3-4 blossoms1-2 baby squash4 eggsDash of milk2 green onionsAsiago cheeseChopped 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. Rinse blossoms well and drain on paper towels. 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.
Squash Blossom Hush Puppies
Dry Ingredients:2 cups cornmeal1 cup all-purpose flour1 teaspoon baking powder1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon Old Bay Seasoning or ground cayenne pepper to taste1/4 teaspoon ground cuminWet Ingredients:1-1/3 cups buttermilk2 large eggs2 tablespoons corn oil or bacon drippingsVegetables:1/4 cup minced onion8 to 10 squash blossoms, coarsely chopped1 cup fresh corn kernelsCorn or canola oil for frying
Combine the dry ingredients in a large bowl. Combine the wet ingredients in a separate bowl. Beat lightly with a fork to blend.Heat the oil to 350 degrees in a deep-fat fryer or a large, heavy pot (to a depth of about 3 inches.) When ready to cook, mix the wet ingredients into the dry ingredients. Stir in the vegetables. Mix until just combined. Drop by spoonfuls into the hot oil and brown on all sides, which should take 2 to 3 minutes. Drain on paper towels. NOTE: Hush puppies should be golden and crisp on the outside, and tender and moist inside.
If the first batch turns out too dry, moisten the batter with more milk.