Well it’s official. Our house is clean, indeed spotless, for the first time since May. Having 27 folks for dinner (family reunion) will do that for you – that and a lot of elbow grease. We’re talking all windows cleaned, all carpets washed, new paint in strategic places, and new porch furniture. And guess what? Nobody even came in except to use the bathroom! It was a picture perfect day and evening last Saturday with lots of running around games outside and lots of eating out at the wood-oven pavilion.
My strategy for feeding that many people? Field Stone Farm Pizza and some salads! The pizza’s reheat beautifully either in the oven or on grills (we use both) and we never missed a beat rolling out one beauty after another.
For the kiddos or less adventuresome we had some plain tomato sauce and cheese and then stepped up a few of those with local sausage, peppers and onions. For the more adventuresome (and even the kids were drawn to the beauty and actually LIKED them) we pulled out Chanterelle Mushroom, Bacon, Snap Pea and Goat Cheese; Chioggia Beet, Red Onion, Goat Cheese; Basil Pesto, Red Onion, Dried Tomato; Balsamic Onion, Bacon, Goat Cheese and I’m sure there were others. We even had a couple of gluten-free. Ended the whole shebang with ice cream sundae’s and everyone was happy and stuffed and it was SO EASY.
Thinking about an EASY delicious meal to wow your guests? Talk to us. We can make a bunch for you and we can also cater your event.
For veggies this week the list of choices seemed endless. Lots of crunch value with freshly picked kohlrabi, salad turnips and carrots. We are fairly swimming in cucumbers, tomatoes and blueberries. Bold summer lettuces, lacinato kale and Swiss chard topped the greens charts and nice big bunches of basil are there for folks who choose to make pesto.
Having choices in the CSA Share is great but it also means there are things that get left behind for us to deal with…
We’ll be making pickled beets this weekend as well as salsa and relish.
We’ll also be eating well, albeit it’s usually late…can’t believe someone left that NY Strip Steak behind!
Not keeping up with the blog? That’s because we’re too busy eating, admiring, and yes, working. Rain be damned! Our crops and fields have never looked better and our share members continue to be delighted with the quality, freshness and variety of our produce.
We are looking for some fresh clear air to be sure! In the meantime, we will enjoy what the farm has to offer. This week we will be savoring sweet ripe blueberries, green beans, tomatoes and a variety of summer squash. Shall round that out with choices among basil, beets, kohlrabi, black kale, cucumbers, pearl onions, scallions, fennel, snap and shell peas and green leafy lettuce. Yes indeed summer is here!
Dare we hope for some calmer weather? I think we should! Although, the NOAA pictures for the upcoming week look exactly the same as last week…
Meanwhile, Week 5 of the CSA came and went without a hitch. Mainstay items for the week were Escarole, Lettuce, Cukes or Zukes and Garlic Scapes.
Additional items to choose from included Rhubarb, Strawberries, Kale, Kohlrabi, Radishes, Honey and Scallions.
The U-Pick Herb bed is absolutely full with Parsley, Cilantro, Savory, Marjoram, Dill, Oregano, Sage, Rosemary, Thyme, Chives, and Tea herbs such as Bergamot, Anise Hyssop, Chamomile and Lemon Balm.
Peas are in full blossom with lots of small pods ready to fill up!
And, to end the week beautifully, almost 100 beautifully wrapped chickens went to their new homes while our freezer is re-stocked as well. Things feel bountiful after a lot of hard work and even a little play. The hammock is calling!
Yes please! Welcome indeed after gobs of rain! Thankful we are a hill farm at times like these – the only “flooding” we are experiencing is in the now well-worn path between harvest shed and CSA pick-up shed and we can certainly go around those puddles. Our hearts go out to other farms and folks in general who are not faring as well.
Mainstays in the share this week were this lovely Orange Fantasia Swiss Chard, bunches of Green Garlic, a variety of Head Lettuces and a very tasty Chive Pesto. Still had plenty of Salad Mix, Spinach, Kale and Napa Cabbage as well as a nice variety of frozen goodies – we even had some of the first cucumbers.
Looking forward to a weekend filled with daughters. We sure do miss those pups though…
Meet Chella and Baysee – Work stoppage Experts. We have been fostering these two darlings since Saturday for the Central Vermont Humane Society. When asked if we could do a foster at our busiest time of year we didn’t hesitate as we need laughs as much as anyone, and maybe even more, with this weather!
People do the dumbest things. Like letting their Boston Terrier and their Shar Pei breed and produce puppies that they don’t even want. Actually, it’s a good thing these girls went to the Humane Society so they could be raised in the right environment and properly spayed.
And the good news? These little girls are awesome! Smart, loving, practically house-trained and very high energy. They love their crate and sleep without a peep all night long.
Today they are going back to the shelter where we hope some equally awesome people will adopt them – they deserve a great life. Don’t worry! The humane society won’t let you adopt them both as they never let siblings go together. So you won’t end up looking like me after a day of keeping the farm help going during a day of heavy rain while two Tasmanian Devils dance around at my feet.
But, the laughs never stopped for 5 days! We will most definitely miss these two snuggle bugs, but it’s time to get back to work.
Never thought I would make them but I did and they were awesome! Made with torn leaves from this gorgeous Rainbow Lacinata kale, olive oil and sea salt and roasted in a slow 275 oven for 20 minutes – what could be easier. And the samples sure helped me sell some kale at the Farmers Market!
Besides the wonderful kale this week, shares also included salad mix, baby carrots and spinach. Choices for rounding out the different sized shares included Napa Cabbage, rhubarb, salad turnips, head lettuce, Swiss chard, frozen raspberries and blueberries and delicious cilantro pesto – which some folks actually took:) I have some ideas for using that on a pizza…
The Red Onion Marmalade and Smoked Blue Cheese pizza was a hit as well as the Spinach, Three Cheese and Roasted Red Pepper. If only we could remember to take some pictures of them but making the pizza is a marathon.
Harvesting? Well that is just plain fun sometimes at the end of the day!
Our first weekly share of the season rolled out the door this week. Piles of Salad Mix, Red Choy, Sweet Salad Turnips and Maple Rhubarb Sauce went into each share with additional choices among luscious Spinach, China Rose Radish Sprouts, Frozen Raspberries, Frozen Blueberries, and Pastured Organic Eggs just to name a few.
Pizza’s fresh or frozen included Asparagus, Chive and Goat Cheese, Roasted Beet, Red Onions, Feta Cheese and Honey, Basil Pesto, Red Onion and Dried Tomato and Balsamic Onion, Bacon and Goat Cheese.
It was great to see old members and meet new ones!