http://www.chimpfeedr.com/<![CDATA[Colorado CSAs RSS Feed]]>2013-01-25T03:37:01+00:00http://www.chimpfeedr.com/http://oledernfarm.tumblr.com/post/41278489463<![CDATA[We've Moved!!!]]>2013-01-23T14:50:03+00:00Please visit us at www.oledernfarm.com for farm and membership information.]]>Please visit us at www.oledernfarm.com for farm and membership information.]]>tag:blogger.com,1999:blog-7606175783486446281.post-5389474447345419869<![CDATA[Get a "raw" deal with TwoInTents]]>2013-01-22T16:23:52+00:00
Get a “raw” deal with TwoInTents!
Get home delivery from your co-owners of raw cow and goat milk from local farms!
NO GMO! NO CHEMICALS! HUMANELY TREATED ANIMALS!
A one-stop shop, with shares in everything from fruits and vegetables, grains, beans, potatoes, eggs... to even bulk orders of toilet paper.
Everything is cheaper when we order direct, and enjoy benefits of buying wholesale.
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Cooperation Makes Good Common Sense, Good Fiscal Sense.From Table to Toilet, Everyone Can Get A Raw Deal When They Join Our Co-Op!www.twointents.blogspot.com(720) 722-FARM (3276)
]]>tag:blogger.com,1999:blog-8187001263670665374.post-4920685313336572289<![CDATA[Planning, Planting, Prepping, Posting, and Postulating]]>2013-01-19T04:19:00+00:00We know it has been awhile since we last posted an update about what all has been going on here at Buckhorn gardens. No excuses, though, we have been busy planning, planting, prepping, posting, and postulating. We trust that you have enjoyed the holidays, and hope that you’ve been warmed by your family, friends and fires. I think -14°F was the lowest temperature we experienced these past few weeks; and it wasn’t just one night that was that cold. Yes, you know. I know you folks in Ridgway know how cold it has been because you’ve produced some exquisite facial expressions in telling me how much colder it is down by the river in Ridgway. I heard the temperature dropped below -30°F in some places for multiple nights. Congrats for toughing it out! Winter isn’t over yet. More snow, please?
I think you’ll be as stoked as we are to know that our northern high tunnel (Polaris) loaded with kales, salads, lettuces, carrots, mustards, chards, and radishes is still growing! Some of the greens planted in the rows by the inside walls of the high tunnel did experience some hard frosting the last couple of weeks. We farmers and those of you who support our adventures in agriculture understand that some loss is to be expected. Instead of focusing on these losses, we take stock in the winter roots and shoots which have gained a sweet flavor that no other season but winter can provide.
We don’t pretend to know exactly how the winter chilled soils add a sweeter flavor to vegetables than warm summer soils. Nevertheless, we do understand that a myriad of earthly flavors and all the necessary nutrients can be coaxed out of our soils and expressed in the form of vegetables. By constantly cultivating our soils, we coax complex flavor profiles out of our soils and into our veggies. Brilliant, right?! Check this out. For the past two months, give or take, we have basically handed over the duty of soil cultivation to our chickens! What are we thinking?! Well, first we started 50 pullets in our grow dome this past September. The chicks grew ridiculously fast and basically “pushed the reset button” on all the vegetation in the dome by scratching and pecking at every square inch accessible to their four-toed feet.
As they finished up the last bits in the dome, we busted open bags of leaves we scavenged from the front and back-yards of Montrose into the beds of the middle high tunnel (Mars). Then we transferred the chickens from the dome to the Mars high tunnel to allow them to scratch around and spread out all the leaves. We are gradually moving the chicken roost around the high tunnel to evenly apply the manure the chickens drop at night. You should come visit us and see this. I highly doubt we could have spread out the bags of leaves as evenly as these chickens have! Before:
After:
After the chickens finish their soil cultivation and weather begins to warm up, we will move them outdoors with the anticipation that the hens will be ready to lay their first eggs this summer. Cross your fingers! Those eggs will be super nutrient-dense, for sure. It’s fascinating to think about the nutrients that cycle from the soil > vegetation > chicken > egg > human > soil (depending on where you flush). Right now it appears to be: soil > vegetation/seeds > chicken > soil. We also have a sprinkler system in the Mars high tunnel that occasionally cycles in the moisture component needed to catalyze the assimilation and distribution of nutrients back into the soil. Finally, we will shake out a light layer of hay onto the beds then lightly till in all this “mulch”. We plan to repeat this holistic management in the other two high tunnels (Scorpio and Polaris) next winter.
In other news, we have a newly re-designed website/blog, if you haven’t already noticed. We hope to keep it better updated this year so we can better engage your web-surfing interests…and so you can show us off to all your lovely internet friends ;-) Any and all feedback is much appreciated.
In addition to our website posting, soil prepping, and postulating about eggs, we have been busy planning all the numerous varieties of veggies we will be planting this year. With the persistent help of our lovely friend and new crew-member, Laura Parker, the grow dome has been cover-crop seeded and the outdoor veggie seed varieties planned and ordered. She’ll be around at Buckhorn Gardens a lot more this year. This summer Laura will also be running the market booth for Parker Pastures like she did last year. Please drop by and meet her if you haven’t already. Look for her bio and entries soon to be posted to this blog.
Check back frequently to our blog for new posts and pictures. The next update should contain some information from the Western Slope Food Forum that we attended January 10th, with a summary of some of the workshop lecture topics and a little about the speakers involved.
We’re having another on-farm veggie pickup soon. Please contact us at gardens@buckhornmountain.com if you would like to be added to our email list to receive updates about on-farm pickups, the upcoming spring/summer CSA, or to trade anything—yes, literally anything.-JAK
]]>We know it has been awhile since we last posted an update about what all has been going on here at Buckhorn gardens. No excuses, though, we have been busy planning, planting, prepping, posting, and postulating. We trust that you have enjoyed the holidays, and hope that you’ve been warmed by your family, friends and fires. I think -14°F was the lowest temperature we experienced these past few weeks; and it wasn’t just one night that was that cold. Yes, you know. I know you folks in Ridgway know how cold it has been because you’ve produced some exquisite facial expressions in telling me how much colder it is down by the river in Ridgway. I heard the temperature dropped below -30°F in some places for multiple nights. Congrats for toughing it out! Winter isn’t over yet. More snow, please?
I think you’ll be as stoked as we are to know that our northern high tunnel (Polaris) loaded with kales, salads, lettuces, carrots, mustards, chards, and radishes is still growing! Some of the greens planted in the rows by the inside walls of the high tunnel did experience some hard frosting the last couple of weeks. We farmers and those of you who support our adventures in agriculture understand that some loss is to be expected. Instead of focusing on these losses, we take stock in the winter roots and shoots which have gained a sweet flavor that no other season but winter can provide.
We don’t pretend to know exactly how the winter chilled soils add a sweeter flavor to vegetables than warm summer soils. Nevertheless, we do understand that a myriad of earthly flavors and all the necessary nutrients can be coaxed out of our soils and expressed in the form of vegetables. By constantly cultivating our soils, we coax complex flavor profiles out of our soils and into our veggies. Brilliant, right?! Check this out. For the past two months, give or take, we have basically handed over the duty of soil cultivation to our chickens! What are we thinking?! Well, first we started 50 pullets in our grow dome this past September. The chicks grew ridiculously fast and basically “pushed the reset button” on all the vegetation in the dome by scratching and pecking at every square inch accessible to their four-toed feet.
As they finished up the last bits in the dome, we busted open bags of leaves we scavenged from the front and back-yards of Montrose into the beds of the middle high tunnel (Mars). Then we transferred the chickens from the dome to the Mars high tunnel to allow them to scratch around and spread out all the leaves. We are gradually moving the chicken roost around the high tunnel to evenly apply the manure the chickens drop at night. You should come visit us and see this. I highly doubt we could have spread out the bags of leaves as evenly as these chickens have! Before:
After:
After the chickens finish their soil cultivation and weather begins to warm up, we will move them outdoors with the anticipation that the hens will be ready to lay their first eggs this summer. Cross your fingers! Those eggs will be super nutrient-dense, for sure. It’s fascinating to think about the nutrients that cycle from the soil > vegetation > chicken > egg > human > soil (depending on where you flush). Right now it appears to be: soil > vegetation/seeds > chicken > soil. We also have a sprinkler system in the Mars high tunnel that occasionally cycles in the moisture component needed to catalyze the assimilation and distribution of nutrients back into the soil. Finally, we will shake out a light layer of hay onto the beds then lightly till in all this “mulch”. We plan to repeat this holistic management in the other two high tunnels (Scorpio and Polaris) next winter.
In other news, we have a newly re-designed website/blog, if you haven’t already noticed. We hope to keep it better updated this year so we can better engage your web-surfing interests…and so you can show us off to all your lovely internet friends ;-) Any and all feedback is much appreciated.
In addition to our website posting, soil prepping, and postulating about eggs, we have been busy planning all the numerous varieties of veggies we will be planting this year. With the persistent help of our lovely friend and new crew-member, Laura Parker, the grow dome has been cover-crop seeded and the outdoor veggie seed varieties planned and ordered. She’ll be around at Buckhorn Gardens a lot more this year. This summer Laura will also be running the market booth for Parker Pastures like she did last year. Please drop by and meet her if you haven’t already. Look for her bio and entries soon to be posted to this blog.
Check back frequently to our blog for new posts and pictures. The next update should contain some information from the Western Slope Food Forum that we attended January 10th, with a summary of some of the workshop lecture topics and a little about the speakers involved.
We’re having another on-farm veggie pickup soon. Please contact us at gardens@buckhornmountain.com if you would like to be added to our email list to receive updates about on-farm pickups, the upcoming spring/summer CSA, or to trade anything—yes, literally anything.-JAK
Field To Fork CSA is a farm in Palisade Colorado, we provide fresh locally grown produce to 80 households weekly in Mesa County Colorado. You can also find our produce at the Sunday Palisade Farmers Market and many local restraunts. CSA stands for Community Supported Agriculture and is a relationship of mutual support and commitment between local farmers and community members who pay the farmer an annual membership fee to cover the production costs of the farm. This guarantees the farmer a livelihood and enables many small to moderate scale sustainable organic farms to remain in business. In turn community members receive a weekly share of the harvest during the local growing season, from someone they know, who produces food-using methods they want to support. We are proud to grow food for a network of community in Grand Junction and surrounding areas. We hope that you will be able to particapate in the Field To Fork CSA this season.
The Mission:
-Making healthy, nutritious and culturally appropriate food accessible and affordable
-Supporting local, regional, family-scale, and sustainable food production
-Building and revitalizing local communities and economies
-Providing fair wages and decent working conditions for farmers and food system workers
-Empowering diverse people to work together to create positive changes in the food system and their communities
If you have any questions or want to help support the Field To Fork CSA please contact us. More info still to come.
Scott and Jessica Washkowiak
970-216-2642
970-773-8882 fieldtoforkcsa@gmail.com
]]>http://eatwhereulive.com/?p=2590<![CDATA[Homesteading for the Home (and NSA update)]]>2013-01-13T23:29:58+00:00Continue reading →]]>
Completing the "Big Dig" at Eli's garden in 2010.
I wasn’t quite sure what to expect when I started Heirloom Gardens in the spring of 2009. I began with 6 yards (including my own) totaling 8,000 square feet. I didn’t really know anyone in the Denver local food/urban homesteading community, and I wasn’t sure if anyone in our neighborhood would be interested in buying food grown in yards.
The last four years have been an incredible journey. We took Heirloom Gardens to 18,000, then 35,000 square feet of growing space. We created a wonderful network of garden volunteers, and an apprenticeship program that has helped to launch other urban farming projects. I founded Sustainable Food Denver and, with the incredible support of the Denver community, worked to get a new Food Producing Animals ordinance passed through our City Council. I started teaching classes at Denver Botanic Gardens, wrote a book, and became the urban homesteading columnist for MaryJanesFarm magazine. Denver now has a Sustainable Food Policy Council, which I was honored to co-chair for two years.
And, most importantly, I’ve become connected with a wealth of amazing, amazing people. I am so grateful for everything I have gained through these relationships.
And now my life has shifted, and so it is time to shift my focus. Until I figure out some handy-dandy cloning technology, the demands (and joys) of raising a little one don’t leave time for the demands (and joys) of running an urban farm. So, for the time being, I will not be offering the Heirloom Gardens NSA or selling produce at the farmers’ market.
However, I am very exciting about the projects I will be doing in 2013. The offerings from Heirloom Gardens this year will include:
Organic, heirloom vegetable seedlings at the farmers markets in May and June
I’m looking forward to making the transition from a “professional” grower to someone who grows for her family’s pantry and plates. I’ll be growing in my front/back yard, plus one of the former Heirloom Gardens sites. We also still have the bees, chickens, and goats (and are expecting goat kids in the spring!). I hope to use this website to share some of our family’s adventures in urban homesteading, and share tips and recipes that may be useful (like this post about making your own laundry soap).
Mostly, my husband Brian and I will be enjoying our time with this little munchkin here. Here’s to raising the next generation of urban homesteaders — kids who think it’s normal to get milk from a goat instead of a carton, and veggies from the ground instead of a package. It’s going to be a lot of fun.
Our daughter Ela enjoying a coconut-flour apple cupcake on her first birthday.
]]>tag:blogger.com,1999:blog-7606175783486446281.post-6746848080825297658<![CDATA[Officer meeting - tuesday jan 15 at 5pm]]>2013-01-12T15:38:53+00:00twointents@gmail.com
Sent from my Verizon Wireless BlackBerry]]>http://www.lilbitfarms.com/1/post/2013/01/fireplace-down-drafting-problems-finally-we-have-our-fireplace-back.html<![CDATA[Fireplace Down Drafting Problems? finally we have our fireplace back]]>2013-01-10T20:04:48+00:00
When we moved into our house out here on the plains our fireplace was working just fine the first winter until we totally gutted and fixed the place up. We painted it inside and out caulking all the windows and even replacing a sliding glass door that took a rock from our weed eater. (Pictured below.)
By the next winter our fireplace had since been rendered useless. With the slightest wind the air would rush down the chimney stack filling the house full of smoke and ash setting off all the smoke alarms. We had the chimney swept and it had no benefit. The odd thing was opening any window in the house made the smoke run in worse. It has caused serious smoke and ash messes. The only thing I can think of is we sealed the house up too good since the leading cause of downdrafts is a chimney stack lower than the roof line or a tree that grew deflecting wind which no trees exists out here.
Another contributing problem is where our furnace is located. The house is a modular and the furnace is at the end of a hall inside the house. Another nuisance that sucks air from inside and also causes us to turn the T.V. volume up 5 notches every time it kicks on to compensate the noise.
In the photo above is our new chimney cap called a Vacu-stack from Woodland direct. It's made for exactly this problem and so far it has been working great. The furnace no longer sucks the smoke in and I don't even feel that cold draft blowing in through the doors. Now the air is finally going up like it's supposed to. Now we haven't had those 40 to 80 mph winds yet to fully test it.
They sell these for different types of chimneys so you need to know which one you will need. In our case we have a Double wall air insulated stack. To measure your size you simply take your existing cap off and measure the inside pipe size. Our case it measured 8 inches so a 8 inch vaccu-stack was the one. Also in Colorado code on these require a 1/2 in mesh spark arrester installed as an extra for catching any hot embers rising. In the end the unit cost $230 and we are so happy to finally have our fireplace back. Hope this can help anyone in the same situation.
And one last thing. I have read that you want to go for the units like this with no moving parts since creosote can gum up those types that turn in the wind.
Below is the aftermath of our stupid weed eater that caused another project challenge. But that install went surprisingly easy.
]]>http://www.lilbitfarms.com/1/post/2013/01/the-doritos-goat-video-so-hilarious.html<![CDATA[The Doritos Goat Video. So hilarious]]>2013-01-10T00:14:36+00:00]]>http://www.lilbitfarms.com/1/post/2013/01/chicken-impossible-defeated-by-a-bird-hobbit-and-its-tom-cruises-fault.html<![CDATA[Chicken Impossible: Defeated by a bird hobbit and its Tom Cruise’s fault.]]>2013-01-09T14:55:22+00:00
I’m starting to believe that T.V. just might influence decision making and the "Gold Finger"of chickens masterminded my demise to prove it. My day started as normal just a couple of days ago. I always seem to wake at 3:30 am every morning, which leaves me a lot of time until the sun comes up before I go care for the animals. This particular morning I happened to spend the dark part of my morning watching Tom Cruise in Ghost Protocol. A movie that would soon would haunt me for days. Pun intended ; )
The day was starting to wind down as night time was approaching after I spent the entire day working outside since we had a nice break in the weather. As some hens were starting to roost, I noticed one hen that was apparent she was the rooster’s new favorite. We have specially made capes that we put on these hens to protect their feathers from being torn up and she was already half way there. The mission I chose to accept was to engage this Top Gun chicken. It’s not always easy to catch some free range hens out in the open. Some surrender willingly and others become NFL running backs with wings.
Usually I can walk a bird into certain corners of the yard to catch them easier but this turd somehow knew my playbook. I can’t explain how a bird knows it’s on your radar. You can walk into a yard full of chickens never making eye contact with the adversary yet somehow they know they have been targeted for extraction. Chickens are way smarter than most think. This 3 pound monster led me on a slow round about chase dodging through holes and over obstacles like a jungle rat. I’m pretty sure if they had thumbs this hen would have led me into a dead-fall pit with bamboo spikes buried by leaves. Frustration had started to set in.
As you know when frustration sets in on the male genus, we soon become primitives that throw wrenches and our rational thought soon turns into simple thought. I was on a mission, not to be outsmarted and loose this battle to a hobbit.
Finally my opportunity arose. She was cornered in an empty 3 sided pallet compost bin and I was sure victory was mine! Nope… she flew over before I could get there. Thinking “Oh it’s on now”, this is where the movie comes into play. For some reason I forgot that I’m in my mid 30’s now and not as flexible as I like to think I am. In hot pursuit now, I run full speed at this pallet thinking “I’m going to fly too and show you.”
Seemed like a good idea at the time. I somehow had a lot of thoughts running through my head while mid air as if time had slowed down. As my right leg cleared the top of the pallet the first thought was “Oh crap, I can’t bend in suspender coveralls!” It seems they are not made to wear while jumping track hurdles. My left shin caught the top of the pallet and oh it hurt but I knew more hurt was coming. The next thought while mid air was “What am I doing up here? I’m too old for contact sports!” Next thought was “protect the face,” as I saw the dirt coming. I cleared the pallet but not like I planned. I dug my skidding elbows into the ground and didn’t loose any teeth but I’m pretty sure the heels of my boots hit the back of my head.
Like any guy that just did something stupid, I immediately got up and continued the hot pursuit, now with a limp and damaged ego and ignoring the amount of pain I was suffering. Failure was not an option. I quickly spotted my new arch nemesis in the coop on a roost with the other hens thinking she would blend in and loose me in disguise. Not a chance. I had won! Or did I? Oh it hurts and I feel pretty stupid but I still won ; ) A Pyrrhic victory.
I put the cape on her and finished locking all the animals in. I was scared to pull up my pant leg and look at my shin. After making it inside to end the day, my back was killing me from the mid air Yoga backwards bend. I then revealed my shin. It was swollen the size of an egg which seemed just ironic that a chicken was the reason. Days later I’m still feeling the pain from the battle field. I have to wonder if watching Mission Impossible brought out that goofy childhood dream of being a Ninja, giving me a false sense of invincibility. But I’m no Jackie Chan. In the end I learned that I shouldn't throw wrenches like a monkey and I should think rationally more often, like Diana. Most importantly, Carharts don’t have crotch flexibility. Diana asked "why didn't you just wait for them to roost?" I might have grunted like a caveman to that common sense. Mission accomplished but next time I want a stunt double.
]]>http://eatwhereulive.com/?p=2580<![CDATA[Support Chickens in Broomfield!]]>2013-01-07T23:14:19+00:00Continue reading →]]>Email letters of support: council@broomfieldcitycouncil.org
Contact for more information: Jim Admire — jladmire@comcast.net
City Council meeting: Tuesday, January 8th at 6pm — City and County Bldg at One Descombes Drive
***
If you live in Broomfield and would like to own chickens (or heck, even if you don’t live in Broomfield but want to support their chicken-keeping quest) please take a moment to send a brief email in support and/or attend the City Council meeting. Here are the details for the proposal that the Broomfield City Council is considering:
—
Proposed changes to the municipal code under Section 6-24 to allow chickens in single-family residential areas include the
following elements:
1. Number – a maximum of three chickens allowed.
2. Roosters – no roosters permitted due to the noise from their crowing.
3. Enclosure – chickens required to be kept in a coop and would not be allowed to roam free.
4. Location – coops may not be kept in a front yard.
5. Setback – coops to be set back 15 feet from the property line to minimize impacts on neighbors.
6. Slaughtering – no outside slaughtering is allowed.
7. License – a one-time license issued by Community Development is required to keep chickens. A draft license is Attachment 2 to this memorandum.
8. Fee – a one-time fee of $25 will be collected at the time a license is issued to cover administrative processing costs.
9. Building permit – Coops and enclosures six feet or greater in height or greater than 32 square feet require a building permit from the Building Division.
—
My understanding is that chicken-keeping advocates are working with a member of the City Council to possibly up the maximum number of chickens to 5, and to alter the requirement for a 15 foot setback to something that is more reasonable.
Of course, it’s worth noting that here in Denver we can have up to 8 female chickens (plus 2 dwarf dairy goats), with a requirement that the coop be 15 feet from the neighbor’s dwelling — not a setback from the property line. We’ve been operating under those guidelines for a year and a half, and it’s working well in our city.
]]>http://www.lilbitfarms.com/1/post/2013/01/raising-freedom-rangers-vs-the-franken-chicken-for-meat-birds.html<![CDATA[Raising Freedom Rangers V.S. the Cornish Cross “Franken chicken” For Meat Birds.]]>2013-01-02T02:34:08+00:00
This was our first year raising hybrid meat birds. Prior to this we had only raised and processed heritage Rhode Island Reds for our own consumption. While we are not seasoned pro’s of meat birds, we sure did learn a lot just in the one first summer experiment and thought we would share what we have learned.
We had always heard of the Cornish Rock Cross, your traditional store bought chicken (also referred to as the Franken Chicken and now we see why.) We decided as curious farmers to find out the difference for ourselves. We had been trained that chicken was supposed to look and taste like what we have all always bought from the grocery store. After having only tried Rhode Island Reds that were half the size and had way less breast meat (the real normal chicken) we just had to try the hybrids and we wanted them to free range along side of all our other animals.
We bought 20 Freedom Rangers from Travis at Mountain Acres Farm in Black Forest and 30 Cornish Rock Crosses from another farm, as week old peeps for our experiment. We had a whole other coop separate from our eggs layers that we quickly named the “meat wagon.” Right off the bat we noticed that they were already double the size of our heritage birds that we would hatch in our incubators. They grew and grew fast. They also ate and ate a lot. This showed us the importance of only raising them in the Summer to save on feed costs as they would free range.
Freedom Rangers are ready to process at 12 to 16 weeks costing more in feed compared to the explosive growth of the Cornish, ready at 8 to 12 weeks. This is obviously way less than 4 to 6 months for a heritage breed. The Freedom Ranger in my opinion is your best bet and I will explain why in more detail.
Rangers have less breast meat and more dark meat than a Cornish but the flavor is just wonderful. Now being trained to the taste of the big plant chickens, I still prefer the Cornish for its double breasted white meat and Free Ranging them on natural feed and no chemicals makes a big taste difference making them all the better. But raising the Cornish has its complications.
As they grew… if you blink you might miss an inch of growth, we quickly realized that the Freedom Rangers were the only ones that would go in and roost and the Cornish’s stayed on the ground and had to be rounded up and led into the coops at night. This is likely a good thing. They are known to break their legs since they can’t support all that fast weight growth. It was then that we made new night time housing for them out of simple truck bed toppers that we bought at a local farm auction for just $2 a piece. This worked great for them. Both breeds as young birds seemed full of energy, healthy and behaved much like any other chicken.
The Cornish birds however started to look rougher as they got bigger. They are bred to pluck easy which created a pretty big problem for us. Their feathers were not coming in like a normal chicken and they looked like they had bald spots. This was also topped with a condition we learned of called “Aescites.” We learned that these birds are not recommended at altitudes above 6,000 feet. Aescites is a condition of excess fluids in the body and also is a condition of congenital heart failure which they are prone to due too their rate of growth. Out of the 50 birds, we only had one Cornish just die for no apparent reason. Our biggest problem was Cannibalism.
The high altitude causing the excess fluid created a condition where the fluids gathered in their belly close to the bum. This protrusion caused them to poo on themselves and they were not a pretty bird to look at. Actually we didn’t even want people to see them and think we took bad care of our animals. Raising them out on the free range with all our other hens was a bad idea. They did go hunting for bugs with the rest of the flock (but mainly stayed close to their feeder) however as you may know that when a chicken see’s something unusual such as missing feathers they peck out of curiosity.
Once they draw blood they then are drawn to that and become Cannibals. We had more skin damage which quickly became a pain while plucking them. We lost a few birds due too our egg layers pecking and the Cornish’s unwillingness to get away or stand up for themselves. One case was so bad that the whole tail from the oil gland to the bum was completely eaten off in just one afternoon. You may notice I don’t mention the Freedom Rangers much and this is because they grew so healthy and normal looking just like a normal chicken with no health or behavioral problems and we won’t be doing Cornish’s again despite the faster growth. The whole process of raising the Cornish just makes me nauseous to think of it but I got to admit the meat and large amount of the meat really tastes wonderful.
The popular Polyface farm that we love to follow for their great success, raises Cornish’s for meat birds simply because most people don’t know what a normal “real” chicken should look and taste like. Heritage birds just don’t sell as well because of the trend to corporate mass farming from the natural farmer. You will however still taste a difference in natural raised hybrid V.S. corporate raised chlorine bathed and antibiotic fed bird. The health benefits of a natural raised bird are always your best option, no matter the breed.
The Freedom Ranger did take longer (also meaning more feed) to grow; however they were virtually trouble free and fully feathered, healthy looking birds. Neither of these two breeds can be bred to hatch the same results. The Cornish get so big so fast they just can’t breed. The Freedom Ranger can breed but you won’t end up with a true Freedom Ranger being born and they will take longer to grow. They are a proprietary bird out of France so it’s hard to tell what breeds were crossed to result in the Freedom Ranger. The Cornish is also a mystery mix with 80 percent of them coming from 4 major companies.
In the end we could have let our Freedom Rangers live longer but as the Cornish grew older they started to slow down and we had a few that you could hear having a hard time breathing due to their breasts growing so big and squeezing their esophagus. We didn’t let them get past 12 weeks. The Rangers averaged between 4 to 6 pounds processed and the Franken chickens were 5 to 7 pounds with the males being the bigger birds.
Our first experience sure did teach us a lot and it was worth the experiment to know first hand. While the end result from both breeds did end the same with great tasting meat, we don’t recommend the Cornish if you take pride in the appearance of your flock. They were just not pleasant to look at and we didn’t want them to be seen by customers. I am really picky about my food and don’t like images of the animal in my head while eating dinner. This is just the way they were genetically made to be and the Rangers were so much more pleasant. We likely won’t be trying the Cornish again anytime soon. We gave them a happy and healthy free ranging life but some birds are just prone to more problems. It may cost more to raise a Ranger but you sure do feel better about your farm raising what we now consider a “normal” chicken. We’re sticking to Rangers and Heritage breeds in the future.
~Ken~ Lilbitfarms.com
]]>tag:blogger.com,1999:blog-7606175783486446281.post-8901524029411336495<![CDATA[Raw milk makes sense for consumers and producers]]>2012-12-28T16:53:26+00:00
When milk is pasteurized, many of the nutrients are lost, including Vitamin C , Calcium, Folate, Vitamin B12, Vitamin B6, Vitamin A, Vitamin D, Iron, Iodine and other minerals.And while demand for pasteurized milk has declined since the 1960’s, demand for raw milk has steadily increased.
Choosing a raw dairy can be difficult: in some markets, there are no raw dairies, while in others, there are too many to pick from.
Complicating matters is how raw milk is legal in some jurisdictions, but not in others, and is quasi-legal in yet others.“In Colorado you cant buy raw milk at retail because the law says it is a dangerous liquid. But if you own the animal or have a partial ownership in the animal you can enjoy the milk.”
The purchase of a “share” in a herd is a common way to acquire raw milk.Through cooperative ownership, sometimes a herd has dozens of owners.The milk that the animal produces is divided among the owners, who are the only ones legally allowed to enjoy the milk.
Sometimes, the cooperative members will take turns delivering the raw milk to each other, but usually all the members need to pick up the milk at the farm or some central location.When buying a share, make sure to ask how you will get your milk.
Sarah Patterson is the rancher at M and L Ranch, and raises goats for milk, and offers this advice to those choosing a dairy: “when choosing a raw dairy, choose someone who doesn't mind showing you their process, tests monthly for microbial organisms, has those tests available for viewing, and practices good herdsmanship and who's animals have also been disease tested.”The Raw Milk Association of Colorado establishes guidelines and undertake certification of dairies – ask whether your dairy belongs!
Each dairy may be different, even in the same neighborhood because of how the goats are raised, and what breed they are.Stacey Thomas is the rancher at Thomas Ranch of Elizabeth, which raises La Mancha goats, famous for milk which is rich and sweet, and higher quality than Alpine goats produce.Right down the street is Rosemary Ridge Ranch, which is run by Victoria Lawrence-Williams: she raises Nubians, which produce milk very suitable for cheesemaking (or drinking).Both ranchers feed their goats similarly, but attribute the popularity of their milk shares to their practice of immediately and rapidly cooling the milk after milking – this reduces the “goaty” flavor, even in the winter to the point where some of their co-owners mistook the goat milk for cow milk!
Steve Gilmor, a dairyman near Byers, raises old-line Jerseys and says that his co-owners never buy anywhere else once they taste the difference of a Jersey, and an old-line Jersey that produces so much more milk fat than regular cows – and milk fat that is sweeter and more nutritious.
There are numerous health benefits to raw milk, and recently raw milk has seen use as a medicine.“My great nephew Lane only lived because of Raw goats milk,” says Patterson.
Tracey Shipley also testifies to raw milk saving her infant grandchild.“The Doctors wrote him off as failure to thrive. He spent 1/2 of his first year in the hospital,” after receiving goat milk, his health improved and he now is a healthy, happy, but silly, little boy.
Maybe the goat milk made him capricious?
Probably not.Raw milk doesn’t have those sorts of side-effects.
Raw milk also is seeing a growth market in the lactose intolerant.Surprisingly, Patterson herself is intolerant, “I personally am intolerant to cow milk. Can't digest it without having major problems and being sick for days. I am not a big milk drinker but can digest the raw goats milk.”
There are many reasons these days to either join a co-op and buy raw milk, or for a farmer to join a co-op and sell raw milk.
]]>http://www.lilbitfarms.com/1/post/2012/12/great-drip-free-cap-for-your-milk-jars-from-our-friends-at-buckleys.html<![CDATA[Great Drip Free Cap For Your Milk Jars From our Friends at Buckleys]]>2012-12-22T14:55:17+00:00One more reason to love my mason jars :) These reCAP lids are BPA-free and come in both regular and wide mouth sizes. They're perfect for my goat milk!
http://www.facebook.com/BuckleysHomesteadSupply
]]>http://www.lilbitfarms.com/1/post/2012/12/this-makes-the-best-teat-trimmer-for-your-goats.html<![CDATA[This makes the best Teat trimmer for your goats]]>2012-12-22T14:44:22+00:00 We like to keep our goats udders and bellies shaved for a cleaner milking experience and no hairs in the bucket. The teets however is a place you don't want to take the clippers to and we found this to work great. It won't injure or nick the nips. Milking a freshly shaved goat is so much more pleasant and you won't have those stray hairs that make the milk stream angle off and shoot you in the leg.
You can find them on Ebay for the cheapest deal. It's called the Micro Touch Max.
]]>tag:blogger.com,1999:blog-7603623538704526555.post-3041782957432082575<![CDATA[World Revival Party in Boulder Sat. nite]]>2012-12-21T16:48:33+00:00 Should be a fun night. RAS Farms will be set up gear, soaps, etc. Come on by for a good time, good music, and grab a gift for yourself or someone else. ]]>http://www.lilbitfarms.com/1/post/2012/12/the-extinction-of-the-small-farmer-by-lilbitfarms.html<![CDATA[The extinction of the small farmer by lilbitfarms]]>2012-12-20T22:06:29+00:00The extinction of the small farmer and the difficulty in raising Free Range Organic Animals (From one small farmer’s perspective) Ken Ulin – Lilbitfarms
I don’t want this to sound like a complaint article but I want to share with anyone looking to get into this style of farming or with those already in it. We have been building our farm for over 3 years now and one thing we found is there will always be something to fix, constant improvements to be made, and more to learn. Don’t forget the costs and hard task of marketing, farmers markets, land, quality animals and quality service. We have had complaints about our prices but we strive to bring the old farming style back without sacrificing the health of our animals, health of people, and quality service. I refuse to go the “corporate” way to save a penny for a cheaper product and take on more than we can handle, otherwise we would just be another Tyson or Monsanto which defeats the purpose.
We currently have ducks, turkeys, goats and chickens. All your work quickly becomes animal care with little time to actually make money unless you have 9 kids working the farm. Fires, droughts, and high gas prices can make you wonder if you’re going to make it. The last two years feed, and especially hay, prices have tripled. Our local feed store sells a bale of alfalfa for $15 per bale. Our goats go through a bale of hay per day and on top of that 1 lb of grain per goat, plus other care costs! Making friends in the field and learning from others' experience is essential to save major headaches. The start up costs alone will leave you at a loss for at least two years and that’s without buying all the fancy equipment and animal housing.
You really have to love and be dedicated to what you’re trying to accomplish. Our animal feed costs more than our own grocery bill and feed is only one small part of farming. But to work towards the goal of self sustainability and working for yourself can be a priceless experience. You will work harder than any other job you have ever had, though at times you will have nervous breakdowns when everything goes wrong. Your animals can sense your bad mood and will act as if they want to push your buttons but they are really just nervous if you can’t be a good actor around them. No matter how much the weather is making chores harder, smile and don’t let them know. We have one crazy sensitive goat that will kick the milk bucket or squat in it if she thinks you’re mad.
Now there are more good days than bad if you love what you’re doing but the times come around when you just need a day off. Forget about it. It's seven days a week. The animals don’t care if you're sick or needing a vacation. They depend on you to survive and your tiny bank account depends on you to market. (Farming isn't a rich person’s life by far) We moved here 4 years ago for our love of the mountains and camping. The only mountain we have seen in three years is Pikes Peak from a distance. Unless you know someone with the knowledge and willingness to come to your farm and cover for you, the only vacation may be an afternoon nap.
Now for the “meat” of raising animals, assuming you haven’t given up reading this far… one key is to know your local regulations. Chances are everything you want to do is illegal. But don’t let it discourage you from doing anything or you will always work for someone else instead of going for your dreams. Corporate lobbyists, government regulations and the FDA are the ones to thank for this. There is even an egg law on the books if you can believe that. It’s best to know ahead of time if it’s worth the effort and risk to you.
Free Range and Organic! It doesn't come without a labor intensive price. If you can still find $5 dozen free range eggs you’re lucky. You won’t get rich on eggs. Actually you’re lucky to cover your feed, cartons, housing, labor, gas and time at markets. It boils down for us as a nice perk to offer our milk customers. Unfortunately we decided to drop out of the egg business for now until improvements and efficiency can be worked out. Feed costs, time invested for care and chicken poo (as I call them, “land mines”) finally broke the camel's back.
Over the summer we hatched and sold baby chicks, raised and housed 200 laying hens, meat birds, turkeys and ducks. We processed 120 chickens just before winter and got our numbers down to a few ducks, turkeys and 80 chickens. Over the years we have watched feed prices go up and up. Now it’s the time of year that chickens molt, growing new feathers and stopping laying. Most folks don’t take that into account for summer profits when the hens are cranking the eggs out. That winter loss, topped with our only predator loss from a neighboring dog attack, scared the survivors so bad they stopped laying completely. At night, coyotes are our biggest predator but everyone gets locked up as the sun goes down. After spending hundreds and hundreds for feed and not getting any eggs we just decided to start over keeping only 25 hens.
Improvements we want to make before taking on this venture again are from lessons learned and hope to have it back up and running by the summer. We just love raising peeps from the day they were eggs. However, we are going a slightly different direction this time. Organic feed? Not always the best in my experience. We did an experiment on some of our hens over the summer. While feeding organic to the rest of our flock, we locked some hens in our breeder housing and fed them Nutrena from the local Big R store. Why did we feel the need to experiment? We started noticing our egg shells in our young flock getting thinner and thinner despite the availability of oyster shells (calcium). Our hens were also starting to look a bit sickly. Now the hens getting Nutrena with no antibiotics for a month started looking better and the egg shells doubled in thickness while the egg inside looked and tasted just as healthy. We are going naturally free range raised next time around instead of organic. Getting good and cheap organic food can be a challenge for a non profitable portion of the business.
For the small backyard flock owner some of this won’t be as big of a deal but if you plan to have a big flock, PLEASE for your own sanity make your coop mobile and away from your house if possible. One chicken produces 40 pounds of manure a year. We had 200 chickens running free. The poo math makes me nauseous. No matter how much you sweep the ground and watch your step you will hit a land mine. I call it the chicken shuffle trying to drag your feet to get as much of it out of the tread of your shoes as possible. I clean the coops and sweep the surrounding area daily. I spent more time on birds than I did caring for the goats needs. Milking, feeding and mucking the goat barn went way quicker. Plus chickens can get everywhere and anywhere and then they want to turd on your hard work. Gardens are very hard to keep them out of and they love to dig holes. If you net a garden bed they will get stuck in it. We recently ran across some mobile home axles with wheels and plan to make mobile coops with wire bottoms for the summer and a board we can scrape off in the winter making cleaning simple. The mobile coops will hook up to my tractor and can be moved daily to fertilize the field and since chickens stay close to their coops we can move them out into the field away from the house maintaining their free range humane way of life and poop free shoes.
A few more problems we observed with free range hens. They are very susceptible to pests from other wild animals running around. To treat that many birds one by one can be a daunting chore. You quickly have to become a wide receiver with a blocker helping you catch them out of the air for some breeds. Leghorns are the worst to catch and are not personable at all. On occasions you have to play detective as well, looking for any possible egg laying sites outside of the multiple nest boxes you built. Of course when you find the secret treasure stash in the field somewhere, you can’t use the eggs since you do not know how long they've been there. When you hatch new babies and raise them to the age to introduce to the older flock all you will hear is yelping chickens all day long while the older ones bully them around (not hurting them though.) This goes on until the young-lings are fully grown. The nice thing about chickens is that they will put themselves to bed as the sun is going down. The bad thing is if you know bad weather is coming there is no rounding them up early… It’s impossible. In the winter it’s no big deal when the sun goes down around 4-5 and then you can enjoy the rest of your night. In the summer however, when the sun doesn’t go down till 8 pm, you don’t go to bed until they do.
I went on so long and could keep going because there is so much to the farm life but then I would have a book, so I will keep the next animals a bit shorter... but I can't make any promises :p
Ducks: Unbelievably cute. Grow faster than the Harry Potter movies. Their poo is way more and worse than chickens. I know I mention poo a lot but I have come to the understanding that I’m now a turd herder by profession. Ducks like to take a swim and dirty up the chicken’s water all the time even though they have their own pond that gets cleaned daily. They do not go to bed by themselves. They have to be led to bed nightly. (Once again a reason for no vacations) But they are extremely cold hardy and the eggs are great for baking.
Turkeys: This was our first year owning turkeys. My only problem with turkeys is they are more time consuming to process and they too won’t go to bed when night falls. It’s not fun to carry 30 plus pound birds across they yard every night. They are so friendly it’s unbelievable. At least the ones we had and still have.
Goats: They are such a great versatile animal for so many products but this comes at a price. Fencing and housing can be a lot of work. Besides you don’t want a 150 pound animal jumping all over your new car or chewing the siding off the side of your house. They will stay at your house if they get out but then it’s party time for them like a heavy metal party smashing stuff and laughing only to give you puppy dog eyes when you catch them. Luckily fencing doesn't have to be high. They don’t seem to want to jump even though they can. We also have 3 strand electrified pastures to rotate them on and once they get shocked once or twice they never try again. Goats also have to be tucked into their stalls nightly. We also have to milk daily twice a day no matter the weather. Keeping them in milk takes multiple trips to the breeder when each go in heat. That breeding window is small so we drop everything and get the horse trailer hooked up. Watching a male buck do his thing is not one of my favorite days and the doe smells for days after from his stink. The girls are truly fun animals though. Smelly at times and a little more complicated but catching that baby goat during birth is such a surreal moment. When things go bad in birth you never know what’s going to happen and a bit of panic kicks in. For us they are like the family dog and we always fear some day we will face a loss due to complications. There is a learning curve on all animals but more so the goats for us. If you plan to register them you need to know how the ADGA works and tattoo them in the ear or tail with your registered farm name. There are vaccinations, blood draws for CDT and CAE testing but dis-budding is by far the worst -- burning their horns off at only a few weeks old. They scream and it smells but it’s for their best. We had two goats with horns and goats like to head butt to play. Horns cause injuries and they also get their heads stuck in fences.
All this can be discouraging but not enough to quit. While it has its ups and downs, we feel a great sense of pride in the hard work and the appreciation we get from our wonderful customers. Just remember, your local farmer is trying to make food that you want and not what King Soopers wants. We feel healthier ourselves eating real food with no chemicals plus it tastes so much better, rather than making food in mass quantity and then treating it to make it “safe.” I don’t believe chemicals are safe...
We need more farmers! Good ones that is. Harnesses whatever interests you and just go with it or you will never know what could have been. There is always competition but quality and happy customers will make you happy, successful and stand out from others. This wasn’t meant to discourage but to help anyone new from making the same mistakes and also share some learned knowledge. I wouldn’t change a thing. Not even the mistakes. Just come back stronger.
Thank you and best wishes.
Ken - Lilbitfarms.com
]]>http://eatwhereulive.com/?p=2562<![CDATA[The Wonders of Castile]]>2012-12-20T05:16:18+00:00Continue reading →]]>
Perhaps you (like me) first became acquainted with castile soap through the line of Dr. Bronner’s floridly labeled, pleasingly mild liquid soaps. But while the Dr. Bronner’s is a good go-to when you need a commercial soap without a lot of gunk in it (or when you’re making your own laundry soap) there’s more — and less — to castile soap than those bottles.
True castile soap is made with only olive oil, which results in a gentle and moisturizing soap. I’ve jokingly referred to my version as “goat-stile,” because it is a pure olive oil soap with the addition of goat milk. The result is a soap that feels as light and pure as a traditional castile, but with the richness and smoothness of goat milk soap.
Stack of Lovely Lavender and Rosemary Olive Oil goat milk soaps.
My currently available castile varieties are the Rosemary Olive Oil and Lovely Lavender Castile goat milk soaps. They are two of the simplest soaps I make, and yet they’re delightfully enjoyable to use. I think part of their popularity lies in their simplicity — just saponified olive oil, goat milk, essential oil, and a bit of either lavender flowers or rosemary leaves.
The lavender is terrific for your face or body, and it’s mild enough for a baby. The rosemary is light and invigorating — perfect for a morning shower pick-me-up.
Thompson and Morgan offer a sprouter that works very well.Available also through Amazon.com for about $12 plus shipping, the sprouter takes all the hard work and time out of sprouting.Seeds are soaked overnight in the bottom reservoir, and then, effortlessly, poured into one of the two shelves above it.Less than a quarter cup of water is needed twice per day, and is poured effortlessly through the top where it evenly drains through to both shelves evenly.The shelves inhibit mold and fungus, and allow free flowing air and light without drying out the seeds.If you enjoy sprouts, give it a try today!
]]>tag:blogger.com,1999:blog-7606175783486446281.post-1409317599601253122<![CDATA[Using oregano against fungus and mold in sprouts]]>2012-12-14T22:58:59+00:00
Sprouts are susceptible to fungus and mold because the same conditions excellent for germination are also excellent for fungus and mold.One easy way to avoid that is to use concentrated essential oil of oregano.Just four drops in a gallon of water will reduce the likelihood of fungus and mold.A slightly higher concentration will fight back an infection.The use of highly concentrated oregano can keep equipment clean or clean infected equipment.
Oregano is a natural way to reduce mold and fungus, and won’t introduce harmful chemicals to your diet as some synthetic chemical antifungals will.There is no more need for chlorine, ozone or bleach!
Oregano is affordable through the Maia Cooperative's TwoInTents CSA, which bulk-buys and bulk-ships to reduce costs, or is also available online through Amazon.com.
]]>tag:blogger.com,1999:blog-8187001263670665374.post-1947219659347719691<![CDATA[November 11, 2012]]>2012-12-12T05:21:00+00:00True, it is snowy outside. A month ago we received the first couple of inches of snow for this winter '12/'13 season...
*phew*glad we got that one out of the way.
Subtle snow structures You may have seen this before>
Exactly like putting your kids to bed for the night...wait, scratch that, I've never had kids. Maybe your kids are about 150bed feet long, I don't know. Our garden soiled kids like four layers of row covers to pull through the first few months of winter. Horton and Will pulling the covers over the beds at night and, if the temperature is above freezing, pulling the covers off in the morning. -like errday, like erryday, Jak]]>True, it is snowy outside. A month ago we received the first couple of inches of snow for this winter '12/'13 season...
*phew*glad we got that one out of the way.
Subtle snow structures You may have seen this before>
Exactly like putting your kids to bed for the night...wait, scratch that, I've never had kids. Maybe your kids are about 150bed feet long, I don't know. Our garden soiled kids like four layers of row covers to pull through the first few months of winter. Horton and Will pulling the covers over the beds at night and, if the temperature is above freezing, pulling the covers off in the morning. -like errday, like erryday, Jak]]>http://oledernfarm.tumblr.com/post/37406553771<![CDATA[Ole Dern Farm @Winter Farmers Market Sat. from 10-2 @Opera Galleria ]]>2012-12-07T15:47:50+00:00http://www.belocalnc.org/winter-farmers-market-2012-2013-season/]]>http://www.belocalnc.org/winter-farmers-market-2012-2013-season/]]>http://eatwhereulive.com/?p=2425<![CDATA[Give the Gift of Urban Homesteading (and soap!)]]>2012-12-06T22:23:59+00:00Continue reading →]]>Does your gift-giving list include an aspiring urban homesteader, a future chicken fanatic, or someone who just loves the finer things in life — like handmade goat milk soap? If so, then you can give a lovely gift, encourage sustainable living, and support a small local business all at the same time!
We have a wonderful variety of handmade goat milk soaps, including Heavenly Lavender Lemon, Mocha Cream Cocoa Butter, and Ultra Gentle Baby Soap. Buy them individually as stocking stuffers or gifts for co-workers, or select a few to wrap up for your loved ones. Click here to see the list of soaps and to order.
_____________________________________________________________
“The Complete Idiot’s Guide to Urban Homesteading” is full of great information about growing food in the city, raising food producing animals, canning, creating your own soap and cleaning products, and much much more! A comprehensive guide for a new homesteader, or anyone who wants to dive deeper into the world of sustainable living.
Gift certificates can be purchased in any amount and used for soap, the book, or one of our urban homesteading classes. Our 2013 class calendar includes:
- Getting the Most Out of Your Home Garden
- Backyard Chicken Keeping
- Backyard Goat Keeping
- Simple Water Bath Canning
- Canning for the Holidays
- Creating Goat Milk Soap
- Low-Cost Winter Gardening
]]>tag:blogger.com,1999:blog-7603623538704526555.post-6013511828194392273<![CDATA[The return of the RAS Farms gift pack..... free music, stickers, and art]]>2012-12-06T17:45:19+00:00
The heads from back in the Durango days might remember our original 'gift pack'. The 2012 version is a kind deal, and loaded up with free stuff. The price makes it ideal as an original Holiday gift, or just for stocking up. In turn, you are helping a small, independent business thrive in uncertain economic times!!
For $40 ($50 for ladies' version) the gift pack contains 1 white t-shirt, 1 can of coffee OR 3 soaps, 1 black hemp shopping bag, RAS Farms stickers, 2 flyers with original artwork, and 1 cd (cd's are various releases...... Jah Warrior Shelter, Project Groundation, Biblical, etc.)
The 2012 gift packs are limited to 24 on a first come first served basis. Shipping (US only) for 1 pack is $11.35 for a medium flat rate box.
-------Also for sale from the RAS Farms web farm stand------------ Farmer's Select Batch #3 coffee (3/4 # can) Soaps (fresh batch right off the racks) Potatoes ( French Fingerling and Blue Gold) by the pound Onions (red and yellow storage) by the pound Garlic (Spanish Roja and La Plata) by the pound Olive Oil (certified og, by Oils of Pacines in California) Quinoa (Keen One)
Feel free to email rasgariculture@yahoo.com for more information and pricing on farm stand items. ]]>http://www.lilbitfarms.com/1/post/2012/12/christmas-cupcake-soaps.html<![CDATA[Christmas Cupcake Soaps]]>2012-12-03T21:26:33+00:00Now available at Buckley's Homestead store. Our new line of soaps so good you will want to wash your mouth out. Cupcakes in cherry almond, vanilla lemon cake and strawberry. Also cupcake minis and Candy Cane bar soaps. For December buy any 4 square goat milk soaps get one free. Click for larger images
This entry is called a retrospect, much like a reflection in a way, since we haven’t made an entry to the blog for several months. But I’ll offer you no apologies. Our hard work was on display at the three markets (T-ride, Ridgway, and Montrose) for all the locals and visitors of the western slope to take home and enjoy. We trust that you enjoyed the fruits of our labor and the flavor expressions of our garden’s precious soil as much as we did this year.
During the month of July and later in August, Laura Parker asked us interns if we were interested in learning how to process chickens to distribute to her customers. Laura pasture raised 150 label rouge/ Cornish cross hens this summer on lush, green fields at her family’s property located just up the road from Buckhorn. The Parkers are a farming/ranching family, so Laura’s a little bit deeper and more experienced in farming than we are at this stage, but we’re quickly catching up. Our participation in chicken processing was one of those farming experiences that we had to choose to learn. When Laura first asked us at the farmer’s market for our help I had a slight feeling of hesitation. But through a handful of situations over the course of this year, I have learned to analyze my initial impulses of hesitation, anticipation, and confusion to understand these as only personal impulses. Once I understand them as impulses or initial feelings I can then decide to release them to ensure the feelings aren’t limiting me from a potential experience. My decision was to say “yes”, as did Ben and likewise Morgan, an intern this summer at Circle A farm.
On July 15th, the three of us rode our bikes about twelve miles down Kinikin Road to Kinikin Processing where the Parkers were already set up and busy processing the first hens. I tucked four of our own hens from Buckhorn into the blue tote loaded on my longbike for us to process as well. I didn’t hear a peep from them the whole ride to the facilities (or on the ride back either).
We processed about 60 hens for this first batch. The second batch of processing later in August went much quicker.
I’ll skip to the chase. Processing chickens goes like this:
Bird placed into the cone head first >
dunk in scalder > set bird in plucker machine >
eviscerate plucked bird >
clean, double check evisceration > keep bird on ice > vacuum pack the bird for freezing/fresh pickup.
I thought my first time at processing chickens went quickly.
I kept my mind focused on the appearance of what I was doing at the time, experiencing the smells and sounds of the whole process. It really was a nice learning experience and I’d be honored to help again.
~Jak
]]>
This entry is called a retrospect, much like a reflection in a way, since we haven’t made an entry to the blog for several months. But I’ll offer you no apologies. Our hard work was on display at the three markets (T-ride, Ridgway, and Montrose) for all the locals and visitors of the western slope to take home and enjoy. We trust that you enjoyed the fruits of our labor and the flavor expressions of our garden’s precious soil as much as we did this year.
During the month of July and later in August, Laura Parker asked us interns if we were interested in learning how to process chickens to distribute to her customers. Laura pasture raised 150 label rouge/ Cornish cross hens this summer on lush, green fields at her family’s property located just up the road from Buckhorn. The Parkers are a farming/ranching family, so Laura’s a little bit deeper and more experienced in farming than we are at this stage, but we’re quickly catching up. Our participation in chicken processing was one of those farming experiences that we had to choose to learn. When Laura first asked us at the farmer’s market for our help I had a slight feeling of hesitation. But through a handful of situations over the course of this year, I have learned to analyze my initial impulses of hesitation, anticipation, and confusion to understand these as only personal impulses. Once I understand them as impulses or initial feelings I can then decide to release them to ensure the feelings aren’t limiting me from a potential experience. My decision was to say “yes”, as did Ben and likewise Morgan, an intern this summer at Circle A farm.
On July 15th, the three of us rode our bikes about twelve miles down Kinikin Road to Kinikin Processing where the Parkers were already set up and busy processing the first hens. I tucked four of our own hens from Buckhorn into the blue tote loaded on my longbike for us to process as well. I didn’t hear a peep from them the whole ride to the facilities (or on the ride back either).
We processed about 60 hens for this first batch. The second batch of processing later in August went much quicker.
I’ll skip to the chase. Processing chickens goes like this:
Bird placed into the cone head first >
dunk in scalder > set bird in plucker machine >
eviscerate plucked bird >
clean, double check evisceration > keep bird on ice > vacuum pack the bird for freezing/fresh pickup.
I thought my first time at processing chickens went quickly.
I kept my mind focused on the appearance of what I was doing at the time, experiencing the smells and sounds of the whole process. It really was a nice learning experience and I’d be honored to help again.
~Jak
]]>http://oledernfarm.tumblr.com/post/36951672605<![CDATA[Ole Dern Farm @BeLocal Winter Farmers Market @Opera Galleria today from 10-2pm]]>2012-12-01T14:36:00+00:00http://www.belocalnc.org/winter-farmers-market-2012-2013-season/]]>http://www.belocalnc.org/winter-farmers-market-2012-2013-season/]]>tag:blogger.com,1999:blog-7606175783486446281.post-1470952672924161635<![CDATA[Pumpkin seeds are "in" for the holidays]]>2012-12-01T13:15:14+00:00(c) TwoInTents.]]>tag:blogger.com,1999:blog-7606175783486446281.post-8741094533471337648<![CDATA[Turning the soil is important to fertilization]]>2012-12-01T13:12:05+00:00
Turning the soil regularly is important to fertilization.Even without the addition of manure (green or animal), more than 16 kilograms per hectare of nitrogen can be mineralized in the soil from tillage by giving air to the microorganisms in the soil.Tillage also creates small pores that, in the morning, have a pressure differential to the atmosphere and condense water in the soil, helping along the microorganisms.These pores also insulate the soil against excessive cold or heat, and help establish better soil structure to moderate the water content of the soil from excessive dryness or moisture.
Gardeners and farmers will choose either to till aisles in the spring or in the autumn.Some gardeners and farmers choose to till in the spring because it reduces disturbances to the insects and arachnids and other garden helpers.Other gardeners and farmers till in the autumn BECAUSE it disturbs the insects and arachnids and other critters they believe are harmful.It is possible to till in the autumn or winter without disturbing the life of the garden very much if a “reservation” system is used, in which about 20% of the land area of the garden or farm is kept in near-wilderness condition for the insects and arachnids and other small creatures to find refuge.
Whether you till spring or autumn, tillage is the perfect time to integrate manure (if you have some) into what will become the base of the beds – right where the plant roots will be able to access it.The roots don’t eat the poop, of course, but do eat the fertilized soil that results when microorganisms eat the poop.The manure warms the beds through the microorganisms eating it, and reduces frost damage by increasing the saltiness of the soil
]]>tag:blogger.com,1999:blog-7606175783486446281.post-8001317454303665817<![CDATA[Start transplants from seed]]>2012-12-01T13:02:38+00:00
Now is a great time to start your transplants from seed.Starting plants mid-winter has its rewards – the plants are bigger, and with better developed rootballs so they are hardier and grow faster in the spring.But the challenge is light and heat.Extra light need not be administered by a lightbulb, but can also be gained by extra intensity of light: using reflectors to intensify the sun’s rays in the winter will help the plant make up for lost time of daylight if there is sufficient heat – all plants slow down when they are cold.
Using insulation, the soil can be kept warmer than if exposed to the cold air.Packing Styrofoam peanuts or other insulation (even bubble wrap or layers of cardboard) can be contained around a pot, but it is important to also place the insulation over the top of the soil and under the pot as well so that the heat is not lost through the top or bottom
Containing the tops of the soil in clear plastic cloches (made out of milk jugs or fancier materials) helps a layer of warm air around the young leaves so they do their very best!
Seeds are available through the co-op! Packets begin at a cost of pennies... even for heirlooms! Call (720) 722-FARM (3276)]]>http://oledernfarm.tumblr.com/post/36901547607<![CDATA[Ole Dern Farm @BeLocal Winter Farmer’s Market 12/1 10-2 @Opera Galleria...]]>2012-11-30T21:48:22+00:00Ole Dern Farm @BeLocal Winter Farmer’s Market 12/1 10-2 @Opera Galleria http://www.belocalnc.org/winter-farmers-market-2012-2013-season/]]>Ole Dern Farm @BeLocal Winter Farmer’s Market 12/1 10-2 @Opera Galleria http://www.belocalnc.org/winter-farmers-market-2012-2013-season/]]>tag:blogger.com,1999:blog-7603623538704526555.post-2772703724972953619<![CDATA[Hopi Dry Farming vid]]>2012-11-29T17:34:06+00:00http://www.youtube.com/watch?v=LWm2AExHLik&feature=related]]>tag:blogger.com,1999:blog-7603623538704526555.post-3799681618144346835<![CDATA[Rastafari grows in Jamaica after long disdain - AP article]]>2012-11-29T16:18:57+00:00 http://news.yahoo.com/rastafarianism-grows-jamaica-long-disdain-174358582.html]]>tag:blogger.com,1999:blog-7603623538704526555.post-396338140052679411<![CDATA[San Luis Valley farmers add profitable tiny tubers to potato lineup]]>2012-11-23T16:38:32+00:00http://www.denverpost.com/news/ci_22050716/san-luis-valley-farmers-add-profitable-tiny-tubers-potato-lineup
RAS Farms has been buying organic potato seeds from White Mountain Farm since 1998. Funny to hear them talked about like a "new" thing.
Check me if you want some French Fingerling potatoes. Red flesh, yellow with blush interior. Perfect with that tofurky and things.
Happy Holidays!]]>http://www.lorasnourishingproduce.com/blog/?p=501<![CDATA[Harvest Thank You Dinner for all the field crew.]]>2012-11-17T05:12:50+00:00
]]>http://www.lorasnourishingproduce.com/blog/?p=498<![CDATA[A toast to 2013!]]>2012-11-17T05:03:59+00:00
Beth and Lora
]]>http://www.lorasnourishingproduce.com/blog/?p=495<![CDATA[End of year thank you farm dinner for all the field help!]]>2012-11-17T05:00:53+00:00
]]>http://eatwhereulive.com/?p=2405<![CDATA[2013 Classes — Chickens, Canning, and More!]]>2012-11-16T04:51:45+00:00Continue reading →]]>
Click the class links for more information and to register. Also, remember that Heirloom Gardens classes make a wonderful holiday gift. You can purchase gift certificates from us at any time by clicking here. Happy homesteading!
]]>tag:blogger.com,1999:blog-7603623538704526555.post-3072827313845565140<![CDATA[JAH MASON & PAAPA WASTIK- Unity For Africa " SELF SUFFICIENCY PROJECT" documentary Pt1 ]]>2012-11-13T16:55:15+00:00 http://www.youtube.com/watch?v=456kSEfOG-s]]>tag:blogger.com,1999:blog-7603623538704526555.post-4905200882874491155<![CDATA[Trinity]]>2012-11-12T19:44:07+00:00 ]]>tag:blogger.com,1999:blog-7606175783486446281.post-3236057137841302277<![CDATA[Wade Acres pumpkins are delicious!]]>2012-11-11T18:28:24+00:00I am making delicious pumpkin bread with some of Wade Acres pumpkins... See if he's got any left!
Sent from my Verizon Wireless BlackBerry]]>http://www.lilbitfarms.com/1/post/2012/11/one-pig-sure-does-make-a-ton-of-meat.html<![CDATA[One pig sure does make a ton of meat]]>2012-11-08T12:16:03+00:00 Thank you to our friend Marilyn at Easter Egg Acres we have our first whole pig all processed and freezer ready. This amount of meat would have cost a small fortune at the grocery store for sure. We did have to buy a new 14 cubic foot chest freezer to store it but we needed more freezer space any way and it is well worth it. We cooked up some ham steaks last night and it was the best ham steak I've tasted. Can't wait to try the bacon and sausage. It came in boxes full of ribs, pork chops, bacon, sausage, and more cuts than I can think of.
After putting all this meat in our new freezer it raised a new concern. I think it's time we have to shop for a generator. We've always had it on our mind that we should have one but now counting 5 freezers and fridges total we have a lot to loose should the power go down for long. With another chest freezer full of chickens we're now ready for the coming zombie apocalypse :p
Thanks again Marilyn. Your the best ; ) ~Ken~
]]>tag:blogger.com,1999:blog-7603623538704526555.post-2837186111254054035<![CDATA[R.A.S. Farms x Conscious Coffees Farmer's Select Batch #3- the Trinity]]>2012-11-02T16:39:51+00:00
Once again the coffee is offered in a limited edition, reusable, and recyclable steel can. The artwork for Batch #3 is a reverent design by artist Ras Scott Mosher, based in Seattle, WA. The artwork and release date are meant to commemorate the 82nd anniversary of the coronation of His Imperial Majesty, Emperor Haile Selassie I.
The "Trinty" batch is available directly from R.A.S. for $14 per can. Please check www.rasfarms.com or email rasagriculture@yahoo.com for more information or ordering. ]]>tag:blogger.com,1999:blog-7603623538704526555.post-4940816178083391639<![CDATA[The Triple!!!]]>2012-10-31T15:54:41+00:00 ]]>http://www.freshandwyld.com/?p=2731<![CDATA[NOVEMBER 17th: “Pass it on!” Vegetarian Cooking Class]]>2012-10-27T18:08:44+00:00 ]]>Vegetarian Workshop Inspired by Deborah Madison
Are you a certifiable “veg head” looking for new recipes and techniques to uplevel your skills as a home chef? Are you trying to cook seasonally and locally, but finding yourself overwhelmed by all of the possibilities? Are you having trouble finding your way around your own kitchen? Hint: It’s that room with the oven in it.
If you answered yes to any of the above questions, or if you’re just looking for a rip-roaring and entertaining way to spend a Saturday evening, then the next class in our Cooking Class series is definitely for you!
Cook With Dava
Dava’s headed down to a Deborah Madison workshop where she’ll pick up new tips, recipes and techniques from the world renown vegetarian cuisine expert. Then, on November 17th, she’ll share the veggie love with you in a workshop as part of our Fresh & Wyld Fall S.O.U.L. Cooking Class series!
Learn how to cook delicious and healthy vegetarian cuisine that is Seasonal, Organic, Unprocessed and Local in a small and intimate class in the Farmhouse kitchen. Then, invite your friends and family over for dinner to share your success! Dinner is open to the general public, so even if you’re not taking the class (and don’t know anyone who is), you are more than welcome to join us for a beautiful three course meal in the Farmhouse Dining Room at 7pm.
Stay Over?
We still have rooms available on Saturday night, so consider making it an all day escape: a little learning, a beautiful little dining experience, and a LOT of fun!
Who? Beginners & Experts Welcome! What? Vegetarian Cooking Class Where? The Fresh & Wyld Farmhouse: 1978 Harding Rd. Paonia, CO 81428 When? Saturday, November 17th: Class begins at 4pm. Dinner at 7pm How Much?
Workshop= $25
Workshop + Dinner= $40
Dinner= $25
Workshop for 2 + Dinner for 2 + A Room At The Inn + A Farm-To-Table Breakfast for 2 on Sunday= Just $165! Woo hoo!
]]>http://www.lilbitfarms.com/1/post/2012/10/tumbleweed-armageddon.html<![CDATA[Tumbleweed Armageddon]]>2012-10-27T00:14:31+00:00 Trying to keep a nice and clean farm on the Prairie is quite a challenge. I spent 8 hours outside the other day in the wind clearing out these piles of tumbleweeds that just kept coming blocking all the animals in. I figured it would be easier to do it in the wind so it would take them away rather than having to trailer them all out on a calm day. I would circle the yard and just have to start all over 5 times clearing the massive piles. I'm so glad the weather finally broke.
]]>tag:blogger.com,1999:blog-7603623538704526555.post-8869765703508524747<![CDATA[the TRIPLE]]>2012-10-25T03:52:28+00:00 ]]>tag:blogger.com,1999:blog-7606175783486446281.post-4807147426487285189<![CDATA[Beans the goat at wade acres farm]]>2012-10-24T15:34:54+00:00Come by and meet Beans and his friends, pick a pumpkin, ride a pony, and show off your skills at the pumpkin sling shot! Wade acres is open every weekend in october!
Sent from my Verizon Wireless BlackBerry]]>http://eatwhereulive.com/?p=2380<![CDATA[Chicken Parm Meatballs]]>2012-10-18T18:51:25+00:00Continue reading →]]>
Ingredients:
1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce
about 4 ounces fresh mozzarella (a dozen thin slices)
Directions:
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan.
Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Pecornio, olive oil, salt, and pepper.
]]>http://eatwhereulive.com/?p=2372<![CDATA[Butternut Squash Shells and Cheese Skillet]]>2012-10-18T18:32:11+00:00Continue reading →]]>
Ingredients:
3 cups uncooked whole wheat pasta shells
4 cups 1/2-inch cubed uncooked butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup low-sodium chicken or vegetable stock
1 1/2 cups skim milk (or unsweetened almond or coconut)
6 ounces freshly grated fontina cheese
2 ounces freshly grated parmesan cheese
2 tablespoons unsalted brown butter
2 tablespoons fine breadcrumbs
fresh chopped herbs for garnish (sage, basil, cilantro, thyme)
Directions:
Preheat oven to 375 degrees F. Prepare water for pasta and once it comes to a boil, cook pasta according to directions, then drain.
While water is boiling, heat a large cast-iron (or oven-safe) skillet over medium-low heat. Add olive oil, then toss in squash with salt, pepper and nutmeg. Add stock and cover skillet, cooking for 15-20 minutes, stirring occasionally, until squash is soft and can easily be mashed. Remove cover and reduce heat to low. Mash squash with a potato masher or forks, smoothing it out with a spoon to remove all of the chunks. Add in milk, 4 ounces of fontina and all of the parmesan cheese, stirring until melted and smooth, about 5 minutes.
If mixture still seems way too starchy, add in additional milk 1/4 cup at a time, stirring for a while. Stir in brown butter, again mixing for a minute or so until incorporated. Taste and season additionally if desired.
Fold shells into the sauce, taking a few minutes to fully toss the shells so they are all coated. Top with remaining fontina cheese (or as much as you see fit) and breadcrumbs and bake for 15 minutes. If a bubbly, golden topping is desired, broil for 1-2 minutes on high after cooking. Sprinkle with fresh herbs and serve!
To brown the butter: Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so.
]]>tag:blogger.com,1999:blog-7603623538704526555.post-2275556189436229068<![CDATA[Kickstart the Bredren!!]]>2012-10-18T15:08:51+00:00
For Immediate Release:
Long time Colorado promoter and artist, Ras Marcus "Benji" Benjamin has launched a Kickstarter campaign to record the world's first CD release that features traditional Nyabinghi drumming and chanting with his original Dub poetry. Planned as a live "from the floor" studio recording, 40 different pieces will be delivered over the course of an hour in studio. Several of the poems will come from Benji's self-published book, Dub Talking which was made available in 1995.
Despite the challenges presented with the musicians and vocalists performing and recording live, the vocals will be delivered without any breaks between songs and presented as a full performance. Benji explains his motives for the project in this way, "I want people to feel it is as if they were at the live studio session."
Join Benji as a Kickstarter backer, his funding goal is just $3,000 and those that pledge $5.00 or more through the secure Amazon.com system will receive digital downloads, physical copies, and for Colorado residents who pledge at the $250 level the group can be enlisted to perform a private event!
Nyabinghi is a cultural music form that emulates the heartbeat and is usually presented with several drummers who chant and maintain a constant rhythm for several minutes at a time in what is known as a "groundation" type of reverent ceremony. With its origins in Uganda, the meditative form was developed to "chant" against the oppressive colonial regime. In Jamaica, the concepts of Nyabinghi were appropriated for similar anti-colonial efforts. Dub Poetry has developed from both the spoken word tradition of the revolutionary, radical Beat Poets and Reggae music with its wide scope of influences and myriad styles. The Dub Talking recording project is historic in that it represents the first time that Dub Poetry will be combined with a full nyabinghi drum group for a complete, authentic, groundation style recording that will combine poetry, vocal chanting and percussion.
The album release will also be entitled "Dub Talking" and will be available as a digital download and on CD through CD Baby www.cdbaby.com. Produced by Jah Levi, world renowned producer and master Nyabinghi drummer at Theocratic Recording Studios in the Bay area of California, it will feature guest vocals by Rocker T who will perform Nyabinghi chants. Check out www.soundcloud.com/ras-marcus-benjamin to hear what the past recordings are like and what is in store and view Benji's new artist page at www.reggaemovement.com/rasmarcusbenjaminfor more information.
Cut off Date for funding is November 11th 2012
]]><![CDATA[Fall Share Information]]>2012-10-18T01:43:10+00:00Fill out the signup form to reserve your fall storage delivery.
Each share includes one pickup of 55-65 pounds of easily storable produce. This amount of produce is great for either one person or an entire family as each produce item will keep for quite a while (from 4 weeks to 4 months based on the type of produce) if stored properly. While each share will vary in exact weight of items, shares will include approximately:
Winter squash (20#): 4-7 squash in each share, varieties selected from delicata, sweet potato acorn, butternut, spaghetti, buttercup
Potatoes (10#): Yukon gold, Kerrs pink, russet, and more
Sweet Potatoes (5#): orange, purple, pink, or white
Onions (5#): yellow or purple
Carrots (8#): orange or purple
Beets (3#): red or red/white
Leeks (2#): green
Greens (2#): Spinach, kale, or chard
Turnips (2#): Purple Top
Parsnips (2#): White
Cabbage (4#): green, purple, or chinese
Storage tips for each produce item will be included with each share. In general, a cool dark area is ideal for storage of the sweet potatoes, potatoes, onion, and winter squash. Other items can be kept for 3-6 weeks in the refridgerator, or frozen for use all winter (freezing tips included).
Pickup of shares will take place at Zook's Coffee and Ice Cream, 3156 west 38th ave. Denver CO from 5:30 to 7:00pm on your selected pickup day (October 11, 15, 18, 22, or 25). Price of one share is $100.
Each share includes one pickup of 55-65 pounds of easily storable produce. This amount of produce is great for either one person or an entire family as each produce item will keep for quite a while (from 4 weeks to 4 months based on the type of produce) if stored properly. While each share will vary in exact weight of items, shares will include approximately:
Winter squash (20#): 4-7 squash in each share, varieties selected from delicata, sweet potato acorn, butternut, spaghetti, buttercup
Potatoes (10#): Yukon gold, Kerrs pink, russet, and more
Sweet Potatoes (5#): orange, purple, pink, or white
Onions (5#): yellow or purple
Carrots (8#): orange or purple
Beets (3#): red or red/white
Leeks (2#): green
Greens (2#): Spinach, kale, or chard
Turnips (2#): Purple Top
Parsnips (2#): White
Cabbage (4#): green, purple, or chinese
Storage tips for each produce item will be included with each share. In general, a cool dark area is ideal for storage of the sweet potatoes, potatoes, onion, and winter squash. Other items can be kept for 3-6 weeks in the refridgerator, or frozen for use all winter (freezing tips included).
Pickup of shares will take place at Zook's Coffee and Ice Cream, 3156 west 38th ave. Denver CO from 5:30 to 7:00pm on your selected pickup day (October 11, 15, 18, 22, or 25). Price of one share is $100.
Still growing..... still evolving. ]]><![CDATA[New recipe: Winter Vegetable Pasta with Cheese adapted form Your Organic Kitchen]]>2012-10-11T17:50:59+00:0012 oz. angel hair or linguine pasta
3 tbsp. extra virgin olive oil
1 onion, peeled and cut into small wedges
2-3 garlic cloves
2 tbsp. balsamic vinegar
½ c. chicken or vegetable broth
4 c. cooked winter vegetables (such as carrots, turnips, winter squash, sweet potatoes, beets, broccoli, cabbage, kale) cut into bite-size pieces
2 tbsp. chopped fresh oregano
3 tbsp. chopped fresh Italian parsley
salt
freshly ground black pepper
6 oz. cheese (such as goat, Cheddar, feta, or Monterey Jack) crumbled or shredded
¼ c. (1 oz.) grated Romano, Parmesan, or Asiago cheese
Cook pasta according to package directions. Drain and place in a large bowl.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, or until almost soft. Add the garlic, vinegar, and broth. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the cooked vegetables, oregano, and parsley and season with the salt and pepper. Simmer for 3 minutes, or until heated through. Pour over the pasta, top with the cheeses, and toss to coat well.
Serves 4.
This is a great way to use leftover vegetables. Vary the vegetables and cheese for a completely different flavor combination.
]]>12 oz. angel hair or linguine pasta
3 tbsp. extra virgin olive oil
1 onion, peeled and cut into small wedges
2-3 garlic cloves
2 tbsp. balsamic vinegar
½ c. chicken or vegetable broth
4 c. cooked winter vegetables (such as carrots, turnips, winter squash, sweet potatoes, beets, broccoli, cabbage, kale) cut into bite-size pieces
2 tbsp. chopped fresh oregano
3 tbsp. chopped fresh Italian parsley
salt
freshly ground black pepper
6 oz. cheese (such as goat, Cheddar, feta, or Monterey Jack) crumbled or shredded
¼ c. (1 oz.) grated Romano, Parmesan, or Asiago cheese
Cook pasta according to package directions. Drain and place in a large bowl.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, or until almost soft. Add the garlic, vinegar, and broth. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the cooked vegetables, oregano, and parsley and season with the salt and pepper. Simmer for 3 minutes, or until heated through. Pour over the pasta, top with the cheeses, and toss to coat well.
Serves 4.
This is a great way to use leftover vegetables. Vary the vegetables and cheese for a completely different flavor combination.
]]><![CDATA[New recipe: Vegetable Pie]]>2012-10-11T17:50:33+00:00Vegetable Pie
Crust: 4 C packed grated raw potato 1 tsp. salt 2 eggs, beaten 1/2 C grated onion
Preheat oven to 400 degrees. Set the freshly-grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Squeeze out excess water (which can be used for stock) and add to remaining ingredients. Pat into well-oiled spring-form pan, building up the sides with lightly-floured fingers. Bake for 40-45 minutes - until browned. After the first 30 minutes, brush crust with oil. Turn oven down to 375 degrees.
Filling: 2 C chopped onion 2 cloves crushed garlic Italian spices salt and pepper lots of veggies (I use whatever is left from our box, plus mushrooms) cooking wine, white or red 4 eggs 1/2 C milk 2 to 3 C grated cheese – can use cheddar, or mixture of cheeses
Brown the onion and garlic in butter or oil and add Italian spices in whatever mixture you like plus salt and pepper. Then add whatever veggies you want – I use a varied combo of carrots, zucchini, yellow squash, spinach or chard, tomatoes, broccoli, beets, cauliflower, etc, plus mushrooms. After the above is well mixed, add enough wine to layer the bottom of the pan/soup pot, cover and simmer for +/- 10 minutes. Place the spring-form pan with baked crust on a greased jellyroll pan (this will aid with clean-up). Spread about 1 cup of cheese on the baked crust, then the sautéed vegetables [drain off any cooking liquid], then the rest of the cheese. Beat the eggs and milk together and pour over all. Bake 35 to 40 minutes, until pie has set.]]>Vegetable Pie
Crust: 4 C packed grated raw potato 1 tsp. salt 2 eggs, beaten 1/2 C grated onion
Preheat oven to 400 degrees. Set the freshly-grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Squeeze out excess water (which can be used for stock) and add to remaining ingredients. Pat into well-oiled spring-form pan, building up the sides with lightly-floured fingers. Bake for 40-45 minutes - until browned. After the first 30 minutes, brush crust with oil. Turn oven down to 375 degrees.
Filling: 2 C chopped onion 2 cloves crushed garlic Italian spices salt and pepper lots of veggies (I use whatever is left from our box, plus mushrooms) cooking wine, white or red 4 eggs 1/2 C milk 2 to 3 C grated cheese – can use cheddar, or mixture of cheeses
Brown the onion and garlic in butter or oil and add Italian spices in whatever mixture you like plus salt and pepper. Then add whatever veggies you want – I use a varied combo of carrots, zucchini, yellow squash, spinach or chard, tomatoes, broccoli, beets, cauliflower, etc, plus mushrooms. After the above is well mixed, add enough wine to layer the bottom of the pan/soup pot, cover and simmer for +/- 10 minutes. Place the spring-form pan with baked crust on a greased jellyroll pan (this will aid with clean-up). Spread about 1 cup of cheese on the baked crust, then the sautéed vegetables [drain off any cooking liquid], then the rest of the cheese. Beat the eggs and milk together and pour over all. Bake 35 to 40 minutes, until pie has set.]]><![CDATA[New recipe: Pumpkin Pecan Pie]]>2012-10-11T17:50:15+00:001 cup pumpkin or sweet potato (cooked and pureed)
¾ cup light corn syrup
1 cup pecans (chopped)
3 eggs (beaten)
1/3 cup brown sugar
¼ cup butter (softened)
1 tsp vanilla ½ tsp salt
Beat together with an electric mixer.
9-inch pastry shell
Pour into pie shell. Bake in pre-heated oven at 350°F until set, 45-55 minutes. Yields one pie.
]]>1 cup pumpkin or sweet potato (cooked and pureed)
¾ cup light corn syrup
1 cup pecans (chopped)
3 eggs (beaten)
1/3 cup brown sugar
¼ cup butter (softened)
1 tsp vanilla ½ tsp salt
Beat together with an electric mixer.
9-inch pastry shell
Pour into pie shell. Bake in pre-heated oven at 350°F until set, 45-55 minutes. Yields one pie.
]]><![CDATA[New recipe: Sweet Potato and Apple Bake]]>2012-10-11T17:50:12+00:00 2 or 3 medium-sized sweet potatoes, peeled and sliced approx ¼ inch thick
2 flavorful fall apples, peeled and sliced approx ¼ inch thick
1 Tbls butter ¼ cup maple syrup or honey
¼ cup apple cider ½ tsp salt
Preheat oven to 350¢ªF. Oil a large shallow baking dish. Arrange sweet potato and apple slices attractively in dish. Combine butter, maple syrup or honey, cider and salt in a small saucepan over low heat. Stir until butter is melted. Pour half of the mixture over sweet potatoes and apples. Bake for approx 45 minutes until sweet potatoes are tender. Halfway through the baking, drizzle the remaining butter/syrup mixture over the sweet potatoes and apples. Serves 6.
]]> 2 or 3 medium-sized sweet potatoes, peeled and sliced approx ¼ inch thick
2 flavorful fall apples, peeled and sliced approx ¼ inch thick
1 Tbls butter ¼ cup maple syrup or honey
¼ cup apple cider ½ tsp salt
Preheat oven to 350¢ªF. Oil a large shallow baking dish. Arrange sweet potato and apple slices attractively in dish. Combine butter, maple syrup or honey, cider and salt in a small saucepan over low heat. Stir until butter is melted. Pour half of the mixture over sweet potatoes and apples. Bake for approx 45 minutes until sweet potatoes are tender. Halfway through the baking, drizzle the remaining butter/syrup mixture over the sweet potatoes and apples. Serves 6.
2 tart apples, peeled and chopped 4 or 5 roma tomatoes, peeled and chopped
¾ tsp salt freshly ground pepper to taste
1 cup lowfat milk
the leaves from 1 sprig of fresh thyme (or ¼ tsp dried thyme)
Heat butter in a soup pot over medium-low heat. Add onion and sauté until soft, approximately 8 to 10 minutes. Add a little of the broth if the onions begin to stick. Add the sweet potatoes and apples and stir for a minute or two. Add the tomatoes, the remaining broth, salt, pepper, and thyme. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender—35-45 minutes.
For a perfectly creamy soup, puree in a food processor or blender, working in small batches. Take care not to burn yourself when pureeing the hot soup. If you would like your soup to have more texture, blend just a portion of the soup. Return pureed soup to pot and gently heat while you slowly stir in the milk. When heated through, ladle into bowls and serve at once.
2 tart apples, peeled and chopped 4 or 5 roma tomatoes, peeled and chopped
¾ tsp salt freshly ground pepper to taste
1 cup lowfat milk
the leaves from 1 sprig of fresh thyme (or ¼ tsp dried thyme)
Heat butter in a soup pot over medium-low heat. Add onion and sauté until soft, approximately 8 to 10 minutes. Add a little of the broth if the onions begin to stick. Add the sweet potatoes and apples and stir for a minute or two. Add the tomatoes, the remaining broth, salt, pepper, and thyme. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender—35-45 minutes.
For a perfectly creamy soup, puree in a food processor or blender, working in small batches. Take care not to burn yourself when pureeing the hot soup. If you would like your soup to have more texture, blend just a portion of the soup. Return pureed soup to pot and gently heat while you slowly stir in the milk. When heated through, ladle into bowls and serve at once.
Serves 6 to 8.
]]><![CDATA[New recipe: Turnip and Potato Patties]]>2012-10-11T17:48:30+00:00 Ingredients 1/2 pound turnips (peeled and cut into 1/4-inch cubes (about 1 1/3 cups)) 6 oz potato (peeled and cut into 1/2-inch cubes (about 1 cup)) 2 1/2 tbsp thinly sliced scallion greens 1 egg (beaten lightly) 1/4 cup all-purpose flour Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils) Salt and pepper
Directions 1. In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste. 2. Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. 3. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
Recipe adapted from: Gourmet Magazine, January 1985. ]]> Ingredients 1/2 pound turnips (peeled and cut into 1/4-inch cubes (about 1 1/3 cups)) 6 oz potato (peeled and cut into 1/2-inch cubes (about 1 cup)) 2 1/2 tbsp thinly sliced scallion greens 1 egg (beaten lightly) 1/4 cup all-purpose flour Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils) Salt and pepper
Directions 1. In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste. 2. Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. 3. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
1. Preheat oven to 425 degrees F. For easy clean up and crispier 'fries' line a baking sheet with a piece of aluminum foil and lightly grease.
2. Peel turnips, cut into french fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss to coat with oil.
3. Place Parmesan cheese, garlic salt, paprika, and onion powder in a bag and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices.
4. Bake in preheated oven until the outside is crispy, and insides are still tender (about 20 min.)
]]>Ingredients:
3 Pounds Turnips
1 Tablespoon Oil
1/3 Cup Grated Parmesan Cheese
1 Teaspoon Garlic Salt
1 Teaspoon Paprika
1 Teaspoon Onion Powder
Directions:
1. Preheat oven to 425 degrees F. For easy clean up and crispier 'fries' line a baking sheet with a piece of aluminum foil and lightly grease.
2. Peel turnips, cut into french fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss to coat with oil.
3. Place Parmesan cheese, garlic salt, paprika, and onion powder in a bag and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices.
4. Bake in preheated oven until the outside is crispy, and insides are still tender (about 20 min.)
]]><![CDATA[New recipe: Maple Parsnip Soup]]>2012-10-11T17:47:13+00:00“I had never tasted parsnips before I received a few pounds of them in my co-op farm share. I made this soup, and I think I will forever be in love with the parsnip!” says contributor Alison Froese-Stoddard. A tester adds, “This was a unique and excellent soup. The mustard-maple syrup combination adds the perfect sweet and spicy flavors.” 3 tablespoons butter (can use part olive oil) Melt in a heavy-bottomed soup out until beginning to brown.
1 pound parsnips (chopped) 2 medium onions (chopped) 2 cloves garlic (minced) Add and saute until onions are translucent but not brown.
6 cups chicken or vegetable broth ¼ teaspoon ground nutmeg Add and bring to a simmer. Cook until parsnips are soft, 40 minutes.
½ cup evaporated milk Add and remove from heat. Pour into blender and puree until velvety smooth. 1/3 maple syrup 2 tablespoons Dijon mustard (or more for a spicier taste) salt to taste Stir in. Serve garnished with ¾ cup toasted pine nuts or other nuts.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.]]>“I had never tasted parsnips before I received a few pounds of them in my co-op farm share. I made this soup, and I think I will forever be in love with the parsnip!” says contributor Alison Froese-Stoddard. A tester adds, “This was a unique and excellent soup. The mustard-maple syrup combination adds the perfect sweet and spicy flavors.” 3 tablespoons butter (can use part olive oil) Melt in a heavy-bottomed soup out until beginning to brown.
1 pound parsnips (chopped) 2 medium onions (chopped) 2 cloves garlic (minced) Add and saute until onions are translucent but not brown.
6 cups chicken or vegetable broth ¼ teaspoon ground nutmeg Add and bring to a simmer. Cook until parsnips are soft, 40 minutes.
½ cup evaporated milk Add and remove from heat. Pour into blender and puree until velvety smooth. 1/3 maple syrup 2 tablespoons Dijon mustard (or more for a spicier taste) salt to taste Stir in. Serve garnished with ¾ cup toasted pine nuts or other nuts.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.]]><![CDATA[New recipe: Parsnip Chowder]]>2012-10-11T17:46:38+00:004 slices bacon 1 cup coarsely chopped onion 3 cups parsnips; peeled, 1/3" cubes 1 cup potatoes, peeled, 1/4" cubes 1 cup carrots, peeled, 1/4" rounds 2-3 tbsp flour 2 cups water, chicken or vegetable stock 1 1/2 tsp salt 1/4 tsp freshly ground pepper 1 1/2 cup milk
Cook the bacon over medium heat until fat has rendered. Add onion and continue cooking until and bacon is done but not crisp and onions are translucent.
Add the parsnips, potatoes, and carrots and saute until vegetables have sweated and relaxed a bit.
Sprinkle flour over vegetables, mix and continue cooking another 3-5 minutes. Add water or stock, salt, and pepper. Cover and bring to a boil. Lower the heat and simmer for about 10 minutes or until the vegetables are tender.
Add milk. Correct the seasoning and heat gently but don't boil.
Serves 4 for dinner or 8 for lunch or first course.
]]>4 slices bacon 1 cup coarsely chopped onion 3 cups parsnips; peeled, 1/3" cubes 1 cup potatoes, peeled, 1/4" cubes 1 cup carrots, peeled, 1/4" rounds 2-3 tbsp flour 2 cups water, chicken or vegetable stock 1 1/2 tsp salt 1/4 tsp freshly ground pepper 1 1/2 cup milk
Cook the bacon over medium heat until fat has rendered. Add onion and continue cooking until and bacon is done but not crisp and onions are translucent.
Add the parsnips, potatoes, and carrots and saute until vegetables have sweated and relaxed a bit.
Sprinkle flour over vegetables, mix and continue cooking another 3-5 minutes. Add water or stock, salt, and pepper. Cover and bring to a boil. Lower the heat and simmer for about 10 minutes or until the vegetables are tender.
Add milk. Correct the seasoning and heat gently but don't boil.
Serves 4 for dinner or 8 for lunch or first course.
]]>http://eatwhereulive.com/?p=2366<![CDATA[Valencian Chickpea and Chard Soup]]>2012-10-11T16:08:11+00:00Continue reading →]]>
Ingredients:
1/2 pound (about 1 1/3 cups) chickpeas, rinsed and soaked for 4 to 6 hours or overnight in 1 quart water
2 tablespoons extra virgin olive oil
1 onion, chopped
2 to 4 garlic cloves (to taste), minced
1 teaspoon fresh thyme leaves
2 tablespoons chopped flat-leaf parsley
2 to 3 teaspoons sweet paprika, to taste
1 pound tomatoes, grated or peeled, seeded and chopped, or 1 (14-ounce) can chopped tomatoes with juice
Salt and freshly ground pepper to taste
1 pound Swiss chard or kale, stemmed, washed and coarsely chopped, or 1/2 pound stemmed, chopped Southern greens mix
Optional enrichment:
2 egg yolks
3 to 4 tablespoons fresh lemon juice
1 to 1 1/2 cups cooked rice
Directions:
Drain the chickpeas and combine with 6 cups water in a large saucepan. Bring to a boil, reduce the heat, and simmer 1 hour. Set a strainer over a bowl and drain the chickpeas. Measure the broth and add enough water to make 6 cups.
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until onion is tender, about 5 minutes. Add the garlic, thyme, parsley and paprika, and stir for about 30 seconds, until fragrant. Add the tomatoes and cook, stirring often, until the tomatoes cook down slightly and smell fragrant, 5 to 10 minutes. Add the chickpeas, broth, and salt and pepper to taste.
Bring to a simmer, cover and simmer 30 to 60 minutes, until the chickpeas are thoroughly tender. Add the greens and bring back to a simmer. Cover and simmer 15 to 20 minutes, until the greens are very tender. Taste and adjust seasonings.
When ready to serve, if using the egg and lemon, beat together the egg yolks and lemon juice in a bowl. Making sure that the broth is not boiling, whisk in a ladleful of broth from the soup. Turn off the heat under the soup and add the mixture back into the soup while stirring vigorously with a wooden spoon. The eggs should not curdle but should cloud the soup.
Spoon a few tablespoons of rice into each soup bowl and ladle in the soup. Serve hot.
Yield: Serves 4 to 6
Advance preparation: You can make this through Step 2 up to a day ahead. Reheat to a simmer and proceed with the recipe.
]]>http://eatwhereulive.com/?p=2357<![CDATA[Macaroni with Tomato Sauce, Chard and Goat Cheese]]>2012-10-11T15:57:59+00:00Continue reading →]]>
Ingredients:
2 cups tomato sauce, made with fresh or canned tomatoes
Salt
1 pound Swiss chard (or other greens), stemmed and washed
12 ounces penne rigata
3 ounces soft, mild goat cheese (about 3/4 cup)
1 1/2 ounces (about 1/3 cup) freshly grated Parmesan
Freshly ground pepper
1 tablespoon extra virgin olive oil
Directions:
Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it’s done, transfer to a large bowl, and stir in the goat cheese.
Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain. Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper. (Alternatively, you can steam the greens, but you’ll need the water for the pasta in any case.)
Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 10 minutes before serving.
Yield: Serves four to six.
Advance preparation: You can make the tomato sauce up to three days ahead of serving. Keep it in the refrigerator, and reheat before proceeding with the recipe. The blanched chard will keep for three or four days in the refrigerator. The assembled macaroni will keep for several hours outside the refrigerator, and can be covered and refrigerated for up to two days before baking (the pasta will become quite soft).
]]>tag:blogger.com,1999:blog-7606175783486446281.post-1498758760668001644<![CDATA[When you can't bring home the bacon]]>2012-10-06T17:17:21+00:00
A pork and bacon shortage is “inevitable,” according to the National Pig Association.As reported by the Los Angeles Times, the National Pig Association in Britain recently released information in a press release about declining pig herds across the European Union. They also confirmed that the trend, “is being mirrored around the world.” Smaller herd sizes are thought to be a direct result of the high costs of feed, which was caused by a drought that devastated corn and soybean crops this year.
Upon the announcement of the news, denizens of Elbert County began to plan to expand their personal pig herds, and trade secrets on how to smoke and cure bacon and pork.
The National Pig Association believes that midway through next year the number of pigs slaughtered could fall 10 percent, and despite being a relatively small number, prices of European pork would double as a result.
In the U.S. the supply of pork was at a record high last month, at 580.8 million pounds. However, this figure was measured right around the time when farmers began scaling down their herds due to increased feeding prices
Smaller herd sizes are thought to be a direct result of the high costs of feed, which was caused by a drought that devastated corn and soybean crops this year.Smaller herds mean less pork, which will lead to higher prices.
the Colorado Department of Agriculture (CDA) hosted a tour along Fountain Creek near Pueblo to highlight a unique program that focuses on conservation through biological pest control. The Palisade Insectary is among only a handful of programs across the US that provides farmers, ranchers and resource managers with dozens of species of beneficial insects and mites as tools for use in Integrated Pest Management (IPM) programs.
“The Insectary is a symbol of Colorado’s commitment to combating weeds and insect pests in an economical and environmentally sound way,” said Commissioner of Agriculture, John Salazar.
The Fountain Creek tour highlighted a major success for the Insectary.For the past seven years, the Insectary has been focused on collecting and releasingthe tamarisk leaf beetle, Diorhabda carinulata.The little bug has had a tremendous effect by defoliating and eventually killing tamarisk on Colorado’s waterways.During the tour, attendees were able to see first-hand how the tamarisk leaf beetle has helped a landowner manage a serious infestation of tamarisk.
Approximately 1,000,000 of these little weed eaters have been released on the Arkansas River and tributaries, including Fountain Creek.In just the past few years, the small yellow and black striped beetle has helped to defoliate tamarisk along at least 300 miles of river ways in western Colorado and left native vegetation, such as willows and cottonwoods, untouched and thriving.A similar success story is just beginning on the Arkansas River and its tributaries.
Colorado has about 92,000 acres of tamarisk infested lands and of that nearly 70,000 acres are found on the Arkansas River and tributaries.This infestation depletes water resources, alters stream channels, decreases wildlife habitat value, competes with native plants, decreases recreational opportunities and increases fire hazard.
The Arkansas River has more tamarisk than any other river in Colorado and major control efforts are underway with the cooperation of multiple agencies and landowners.The biocontrol program on the Arkansas includes the release of 1,000,000 tamarisk leaf beetles.
Tamarisk was introduced into the US from Europe and Asia nearly 200 years ago and has since spread through the waterways of the west.At first it was considered useful since it was fast growing and required little attention but it has become a problem as it forms dense thickets and crowds out native vegetation.Tamarisk is highly flammable and can help fires spread rapidly through river ways.It also uses about 20 gallons of water per day for an average plant, which means tens of thousands of gallons used by dense thickets of tamarisk. The leaf beetle is a natural enemy of tamarisk and eats nothing else.It was collected from tamarisk in central Asia and brought over to the US to help in the fight against this noxious weed. Some of the first releases of this beetle in North America were made 11 years ago near Pueblo but it is just in the past two years that the insect has really started to take off in eastern Colorado.
The tamarisk beetles are one of about 20 species of beneficial insects and mites that the Insectary distributes for use against weeds and insect pests in Colorado. Some of these include the bindweed mite which slows the growth of and may eventually kill field bindweed.The knapweed flower weevil has controlled diffuse knapweed at many locations in Colorado and the leafy spurge flea beetles have controlled leafy spurge in many areas.The Insectary is also constantly working to provide the newest available beneficial insects for weed and pest control including beneficial insects for use against Russian knapweed and yellow toadflax.
For more information on the Palisade Insectary, visit www.colorado.gov/ag/csd and click on “Biological Pest Control Program.”]]>tag:blogger.com,1999:blog-7606175783486446281.post-403396465498140142<![CDATA[Cream of Dandelion Soup]]>2012-10-06T17:14:26+00:00
In a few months, you’ll miss the greens of summer.This is an excellent time to harvest and enjoy the wild lettuces, thistles, dandelions and other sweet greens before they wither and brown.Dehydration of surplus is always a good idea, but the juicy vegetables now are what you’ll be missing most later.
With most people used to eating iceberg lettuce and other hybrids of these wild favorites, the taste can seem shockingly bitter at first.We usually recommend cooking with cream to soften the bitterness if it is an issue.
A great recipe to introduce yourself to these wild plants is cream of dandelion soup.Of course you can add in other greens as well.Dandelions used to be the primary green consumed in France before the English introduced lettuces when they conquered the place and anglophilia ran rampant.You’ll find this traditional French recipe is still good to eat, though, whether you are an anglophile or not!
2 cups dandelion buds1 tablespoons butter or olive oil
1 cup wild leeks or onions, chopped6 cloves garlic, minced
4 cups water2 cups half-and-half or heavy cream
2 teaspoons salt
Instructions
Gently boil dandelion leaves in 6 cups water.Pour off bitter water.Boil gently a second time, pour off bitter water.In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.Add 4 cups water.Add dandelion leaves, flower petals, buds, and salt.Simmer gently 45 minutes or so.Add cream and simmer a few minutes more.Garnish with flower petals.
]]>tag:blogger.com,1999:blog-7606175783486446281.post-5559979489942454436<![CDATA[5 lambings in 3 years]]>2012-10-06T17:12:47+00:00
Susan Schoenian is the Sheep & Goat Specialist at the University of Maryland's Western Maryland Research & Education Center. She has been with University of Maryland Extension since 1988. She raises purebred and crossbred Katahdin sheep on her small farm, called The Baalands, in Clear Spring, Maryland. Susan has B.S. and M.S. degrees in Animal Science degrees from Virginia Tech and Montana State University, respectively.She is the author of Sheep 101 and Sheep 202 (http://www.sheep101.info/) and explains that there are systems in which ewes lamb more than once per year.“The purpose of accelerated lambing systems is to reduce fixed costs, produce a more uniform supply of lamb throughout the year, and increase profitability. There are several accelerated lambing systems.”
Commonly, and traditionally, twice a year lambing maximizes lamb production. But another traditional system is opportunistic lambing.“Opportunistic lambing is when rams are kept with the flock on a continuous basis. With the right kind of ewes, this will result in a lambing interval of less than 12 months. The problem with opportunistic lambing is you don't know when lambs are due, so the timing of vaccinations, deworming, and supplemental feeding is more difficult.”
Recently, shepherds were pround to get 3 lambs in 2 years.With an average lambing interval of 8 months, “the 3/2 system is usually characterized by a fixed mating and lambing schedule, such as May mating/October lambing, January mating/June lambing, and September mating/February lambing (or slight variations). Up to a 40 percent increase in production has been achieved with this type of accelerated lambing system.”
“In the STAR system, there are five lambing periods each year. Three groups of sheep are managed separately: 1) breeding and pregnant ewes and rams; 2) lambing and lactating ewes and lambs; and 3) growing lambs (market lambs and replacements),” said Schoenian. “If a ewe misses a breeding, she can still lamb three times in two years.”
Even natural shepherds can use accelerated methods.No hormones or light control are needed.“To be successful, accelerated lambing requires the right sheep and careful management. Ewes and rams must be capable of breeding year-round. Less seasonal breeds, such as the Dorset, Merino, Finnsheep, Barbados Blackbelly, Polypay, Katahdin, St. Croix, and Rambouillet, are best suited to accelerated lambing systems.”
Water is scarce in these parts so do what you can to conserve. KKTV and Colorado Springs Utilities says, that turning off the water while brushing your teeth could save you around 25 gallons a month.Linda Hobden I try to capture water when filling up my kitchen sink in order to wash dishes. It takes a while for the hot water to get hot so the water I catch in gallon jugs I use to water house plants, fill up pet bowls, put into the birdbath, etc. Do the same when taking a shower. Hey, every gallon helps (even the pints).
Many people are transplants to Colorado and the front range in particular. They see all the mountains to the west and the grasslands way to the east but fail to take into consideration that here at the base of the Rockies we are actually considered a "high desert". Some of our original settlers brought in trees and altered the look of our area but what we see here in the Springs today is not natural. If you walk through the Garden of the Gods you see a lot of yucca, prickly pear and barrel cactus. That is more typical of what would grow here if people let the area go back to its natural state. Of course there is the gamble oaks (scrub oaks), thimble berries, mahogany bushes and many others that are more drought tolerant, but most of what you see in the city has been transplanted here.
For breadcrumb topping:
1/2 C panko (Japanese breadcrumbs)
1/4 tsp kosher salt
black pepper
1 Tbs olive oil
For mornay sauce:
1 1/2 tbs butter
1 large shallot minced
2 tsp flour
3/4 C heavy cream
1 tsp kosher salt (less if you use regular salt)
1/4 C parmesan
1/8 tsp nutmeg
Directions:
Put the oven rack in the middle position and preheat to 450 degrees F.
Mix all the ingredients for the breadcrumb topping together and set aside.
To make the mornay, put the butter and shallots in a small saucepan and saute over medium heat until the shallots are very fragrant. Add the flour and stir for about 1 minute. Whisk in the cream then add the cheese, salt and nutmeg. Continue whisking until the mornay thickens, then take it off the heat.
Dip the slices of green tomato into the mornay and arrange in a small oven-safe casserole dish. Spread any remaining sauce on top of the green tomatoes. Sprinkle the breadcrumb topping evenly on top then place the dish in the oven.
Bake for 10-15 minutes or until the sauce is bubbling and the breadcrumbs are golden brown.
]]>473904:5663252:29624882<![CDATA[Grand Finale!]]>2012-10-03T16:20:50+00:00We love our DeLaney veggies.
Recipes:
** Shareholder Tyra White shared what she has been doing with her kale, these two recipes sound so very delicious.
-Kale and lemon salad
1 bunch of kale (5 or 6 cups) washed, stemmed and cut into ribbons
2 lemons – juiced
½ cup olive oil
Salt and pepper
¼ cup grated romano cheese (to taste)
-Whisk the lemon juice and olive oil (I occasionally add a pinch of red pepper flake)
-Toss the vinaigrette with the kale and cheese. Salt and pepper to taste. Let the salad sit about an hour before serving. I will often add a can of drained, rinsed cannonelli beans to make a hearty dinner salad.
- Sausage Kale soup
1 lb. Italian sausage (hot tastes best)
1 bunch of kale – washed, stemmed and cut into small pieces
2 large potatoes peeled and sliced
3T flour
½ t hot red pepper flakes
4C chicken broth
½ c half and half
-In a medium pot, brown and break up sausage. Drain most of fat off. Sprinkle the flour onto the sausage and cook stirring constantly for 2-3 minutes. Add the hot pepper and the broth. Bring to a boil: add potatoes and kale. Cook 30 min. over medium high heat until potatoes are tender. Remove the soup from the heat, stir in half and half. Serve with crusty bread and a sprinkle of parmesan cheese.
------------------
With the cold air coming quickly, it is time to pick all of those tomatos, even if they are still green! With having many extra green tomatos hanging around, let us not let them go to waste! Here are a few recipes to show a peek at what you can do with them, and be sure to check out, we love green tomatos, for even more knowledge on what to do with these green beauties!
-Green Tomato Salsa:
3 – 4 Green Tomatoes (chopped finely)
2 – 3 Peppers (a variety of colors and ‘heats’ also depends on preference, chopped finely)
1/2 medium Red Onion (chopped finely)
2 – 3 Cloves Garlic (crushed)
1 T. Cilantro (chopped)
1 T. Parsley (chopped)
1 Lime (juice)
1/4 C. Ume Plum Vinegar
Salt & Ground Pepper to taste
Agave or Stevia to taste
-If it is possible to mix all the ingredients and let it sit for at least a 1/2 hour before serving, all the wonderful flavors marinate and blend nicely.
-Green Tomato Chutney:
These instructions include instructions for canning the chutney. If you plan on storing in the refrigerator and using up within a few months, you can skip the sterilization and canning steps (steps 1 and 4).
INGREDIENTS
2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
1 1/4 cups brown sugar, packed
1 cup chopped red onion
1 cup golden raisins
1 cup cider vinegar
2 Tbsp chopped candied ginger
1 Tbsp mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon fennel seeds
1 teaspoon of salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
Pinch of ground nutmeg
3 pint jars or 6 8-ounce jars for canning
METHOD
1 Sterilize the jars and lids. Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars. If you don't have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack. Put the burner on high and heat until a rolling boil. Boil for 10 minutes. To sterilize the lids, place them in a bowl and pour boiling water over them.
2 Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings.
3 Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage.). Scoop the green tomato chutney into the jars, filling them to 1/4 of an inch from the rim. Wipe the rims with a clean wet paper towel. Place sterilized lids on the jars. Secure with canning rings.
4 Place the filled jars back in the pot of hot water. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes, or 20 minutes if you are at altitudes between 1000 and 6000 feet. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely. The jar lids should make a popping sound as they seal. If a lid doesn't seal for some reason, store the jar in the refrigerator.
----------------
A very special thank you to our beekeepers, Debbie and Alan Brown, for there gift to all of our shareholders. We all love and appreciate our honey bears from the DeLaney bees!
----------------
Important Final Announcements:
- Tomorrow's Harvest will incluce an excess of veggies, so please bring plenty of extra bags/containers.
- Next week is the last week to complete shareholder work hours, if you believe you are going to contribute more hours during this time please let us know. Final reports will be getting processed during this time and any information will be helpful. Thank you.
- If you have a Ela Family Farms Fruit Share, Pick-Up will continue on Thursdays until October 25th.
- Tomorrow, Thursday, October 4th will be the last Harvest day for the DeLaney 2012 season.
- Friday, October 12th is the last day to complete your shareholder work hours.
Thank you so much for all of your support and energy that went into this growing season!
]]>We love our DeLaney veggies.
Recipes:
** Shareholder Tyra White shared what she has been doing with her kale, these two recipes sound so very delicious.
-Kale and lemon salad
1 bunch of kale (5 or 6 cups) washed, stemmed and cut into ribbons
2 lemons – juiced
½ cup olive oil
Salt and pepper
¼ cup grated romano cheese (to taste)
-Whisk the lemon juice and olive oil (I occasionally add a pinch of red pepper flake)
-Toss the vinaigrette with the kale and cheese. Salt and pepper to taste. Let the salad sit about an hour before serving. I will often add a can of drained, rinsed cannonelli beans to make a hearty dinner salad.
- Sausage Kale soup
1 lb. Italian sausage (hot tastes best)
1 bunch of kale – washed, stemmed and cut into small pieces
2 large potatoes peeled and sliced
3T flour
½ t hot red pepper flakes
4C chicken broth
½ c half and half
-In a medium pot, brown and break up sausage. Drain most of fat off. Sprinkle the flour onto the sausage and cook stirring constantly for 2-3 minutes. Add the hot pepper and the broth. Bring to a boil: add potatoes and kale. Cook 30 min. over medium high heat until potatoes are tender. Remove the soup from the heat, stir in half and half. Serve with crusty bread and a sprinkle of parmesan cheese.
------------------
With the cold air coming quickly, it is time to pick all of those tomatos, even if they are still green! With having many extra green tomatos hanging around, let us not let them go to waste! Here are a few recipes to show a peek at what you can do with them, and be sure to check out, we love green tomatos, for even more knowledge on what to do with these green beauties!
-Green Tomato Salsa:
3 – 4 Green Tomatoes (chopped finely)
2 – 3 Peppers (a variety of colors and ‘heats’ also depends on preference, chopped finely)
1/2 medium Red Onion (chopped finely)
2 – 3 Cloves Garlic (crushed)
1 T. Cilantro (chopped)
1 T. Parsley (chopped)
1 Lime (juice)
1/4 C. Ume Plum Vinegar
Salt & Ground Pepper to taste
Agave or Stevia to taste
-If it is possible to mix all the ingredients and let it sit for at least a 1/2 hour before serving, all the wonderful flavors marinate and blend nicely.
-Green Tomato Chutney:
These instructions include instructions for canning the chutney. If you plan on storing in the refrigerator and using up within a few months, you can skip the sterilization and canning steps (steps 1 and 4).
INGREDIENTS
2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
1 1/4 cups brown sugar, packed
1 cup chopped red onion
1 cup golden raisins
1 cup cider vinegar
2 Tbsp chopped candied ginger
1 Tbsp mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon fennel seeds
1 teaspoon of salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
Pinch of ground nutmeg
3 pint jars or 6 8-ounce jars for canning
METHOD
1 Sterilize the jars and lids. Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars. If you don't have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack. Put the burner on high and heat until a rolling boil. Boil for 10 minutes. To sterilize the lids, place them in a bowl and pour boiling water over them.
2 Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings.
3 Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage.). Scoop the green tomato chutney into the jars, filling them to 1/4 of an inch from the rim. Wipe the rims with a clean wet paper towel. Place sterilized lids on the jars. Secure with canning rings.
4 Place the filled jars back in the pot of hot water. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes, or 20 minutes if you are at altitudes between 1000 and 6000 feet. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely. The jar lids should make a popping sound as they seal. If a lid doesn't seal for some reason, store the jar in the refrigerator.
----------------
A very special thank you to our beekeepers, Debbie and Alan Brown, for there gift to all of our shareholders. We all love and appreciate our honey bears from the DeLaney bees!
----------------
Important Final Announcements:
- Tomorrow's Harvest will incluce an excess of veggies, so please bring plenty of extra bags/containers.
- Next week is the last week to complete shareholder work hours, if you believe you are going to contribute more hours during this time please let us know. Final reports will be getting processed during this time and any information will be helpful. Thank you.
- If you have a Ela Family Farms Fruit Share, Pick-Up will continue on Thursdays until October 25th.
- Tomorrow, Thursday, October 4th will be the last Harvest day for the DeLaney 2012 season.
- Friday, October 12th is the last day to complete your shareholder work hours.
Thank you so much for all of your support and energy that went into this growing season!
]]>http://oledernfarm.tumblr.com/post/32455517729<![CDATA[Ole Dern Farm @Drake Road Farmer's Market Tomorrow (Sat)]]>2012-09-28T13:34:27+00:00See you there from 10-1pm. We’ll be featuring all natural, pastured meats and eggs and our organically grown veggies.
** Shareholder Ningning sent a great cooling soup recipe to share! She said, "As the Fall is arriving, here is a cooling recipe for soup to release the heat in our body from the hot summer."
Berries & Beets
1 cup fresh blueberries
1/2 cup fresh or frozen raspberries
1/3 cup sliced, cooked beets
1/4 cup nonfat Greek yogurt
1/4 cup fresh orange juice
1 teaspoon light agave nectar
Green Machine Juice
Potato and Leek Flatbread with Greens:
- Flour for the work surface - 1 pound refrideratred pizza dough - White and Green parts of a leek, cut into thin strips - 3/4 lb potatos, thinly sliced. ( Use any potatos! ) - 1 Teaspoon fresh thyme - 3 tablespoons olive oil - Salt and Pepper - 1/4 cup grated Grueyere - 4 cups mixed greens. ( Kale or Argula from this weeks harvest! )
Directions
Heat oven to 450° F. On a lightly floured surface, roll and stretch the dough into a ¼-inch-thick circle or rectangle.
Sprinkle a baking sheet with some flour and place the dough on top.
In a large bowl, combine the leeks, potatoes, thyme, 1 ½ tablespoons of the oil, ¾ teaspoon salt, and ½ teaspoon pepper.
Scatter vegetables over the dough and sprinkle with the Gruyère. Bake until the crust is golden and potatoes are tender, 20 to 25 minutes. Cut into pieces.
Drizzle the greens with the remaining 1 ½ tablespoons of oil and season with ¼ teaspoon each salt and pepper. Serve with the flat bread.
---------
*** found this fun recipe at http://www.theforestfeast.com/
--------
Announcements:
- Next Thursday, October 4th will be the last Harvest day for the DeLaney 2012 season.
- Friday, October 12th is the last day to complete your shareholder work hours.
- This Saturday, September 29th is the last Saturday work day.
Thank you so much for all of your support and energy that went into this growing season!
]]>
With only two more harvests left, let us fully be thankful for all DeLaney has provided for us over this season.
** Shareholder Ningning sent a great cooling soup recipe to share! She said, "As the Fall is arriving, here is a cooling recipe for soup to release the heat in our body from the hot summer."
Berries & Beets
1 cup fresh blueberries
1/2 cup fresh or frozen raspberries
1/3 cup sliced, cooked beets
1/4 cup nonfat Greek yogurt
1/4 cup fresh orange juice
1 teaspoon light agave nectar
Green Machine Juice
Potato and Leek Flatbread with Greens:
- Flour for the work surface - 1 pound refrideratred pizza dough - White and Green parts of a leek, cut into thin strips - 3/4 lb potatos, thinly sliced. ( Use any potatos! ) - 1 Teaspoon fresh thyme - 3 tablespoons olive oil - Salt and Pepper - 1/4 cup grated Grueyere - 4 cups mixed greens. ( Kale or Argula from this weeks harvest! )
Directions
Heat oven to 450° F. On a lightly floured surface, roll and stretch the dough into a ¼-inch-thick circle or rectangle.
Sprinkle a baking sheet with some flour and place the dough on top.
In a large bowl, combine the leeks, potatoes, thyme, 1 ½ tablespoons of the oil, ¾ teaspoon salt, and ½ teaspoon pepper.
Scatter vegetables over the dough and sprinkle with the Gruyère. Bake until the crust is golden and potatoes are tender, 20 to 25 minutes. Cut into pieces.
Drizzle the greens with the remaining 1 ½ tablespoons of oil and season with ¼ teaspoon each salt and pepper. Serve with the flat bread.
---------
*** found this fun recipe at http://www.theforestfeast.com/
--------
Announcements:
- Next Thursday, October 4th will be the last Harvest day for the DeLaney 2012 season.
- Friday, October 12th is the last day to complete your shareholder work hours.
- This Saturday, September 29th is the last Saturday work day.
Thank you so much for all of your support and energy that went into this growing season!
]]>473904:5663252:29143242<![CDATA[What To Do With Your Hot Peppers]]>2012-09-19T21:23:50+00:00Thursday, September 20th Projected Harvest:
**Our Shareholder, Meghan Rodwell, sent a recipe in for the blog! We have all been getting more hot peppers than we know what to do with so, she shared with us a fun different way to use them!
Grilled Jalapeno Poppers
Ingredients:
Jalapenos (as many as you want. Each pepper makes 2 poppers) Bacon Cream Cheese
Directions: Slice the pepper in half longways. Clean out the seeds and membrane (leave a little if you want some spice, clean fully if you want it mild) Fill the insides with cream cheese Wrap the pepper in bacon, 1/3 slice is enough to cover the pepper. Secure the bacon with a toothpick.
Toss on the grill and pull off when the bacon is crispy. Also, these guys can be baked at 350 for about 25 minutes. The grill is much better though!
**Thank you so much Meghan!**
Hot Pepper Vinegar:
Ingredients
- A mix of 24 of whatever hot peppers you have around - 1 large garlic clove, halved - White Wine Vinegar
Directions: 1. Leave the stems on the peppers, but cut a long slit in each pepper. Pack the peppers and garlic in a clean wine bottle. Use as many peppers as will fit comfortably.
2. Fill the bottle with the vinegar. Top with a cork ended pour spout. Keep in a cool place. Taste occasionally to determine when the peppers have infused the vinegar sufficiently; it will probably be about two weeks. The vinegar will keep indefinitely.
---------
Farm-To-Table Brunch Overview
This past Sunday was the annual Farm-To-Table brunch at Delaney, and it was a HUGE success! It was completely sold out and the turn out was incredible. Snooze chefs and some of the farm staff arrived at the farm while the sun was rising to harvest the fresh vegetables and prepare. Right around 10, all of the smiling and hungry guests began to arrive, and they kept on coming! The line began to grow and grow, almost from the green house to the fields! There was great food, great conversation, and many many great people. We could not have done it without the support and time from Snooze A.M. Eatery and the contributions from Whole Foods Market. Thank you so much to them, and to all of those who made this event such a fabulous time.
Quite the Line!
Turning Harvest to Brunch
Snoozer's doing their thing!
YUM!
Farm Flowers
Carrying those Veggies!
Brunch on the Straw Stacks!DUG Staff and Friends
Saying Thank You to Snooze
Things Slowly Slowing Down
---------
Announcements:
-The end of the season is right around the corner, with only 3 more harvest days left! How the season truly does fly by so very fast!
- Please be sure to check the Shareholder Binder to see if you have any work hours left to complete, as the last shareholder work day is October 12th.
- If you have sent me a recipe or article for the blog, remember that those do count toward your work hours!
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
**Our Shareholder, Meghan Rodwell, sent a recipe in for the blog! We have all been getting more hot peppers than we know what to do with so, she shared with us a fun different way to use them!
Grilled Jalapeno Poppers
Ingredients:
Jalapenos (as many as you want. Each pepper makes 2 poppers) Bacon Cream Cheese
Directions: Slice the pepper in half longways. Clean out the seeds and membrane (leave a little if you want some spice, clean fully if you want it mild) Fill the insides with cream cheese Wrap the pepper in bacon, 1/3 slice is enough to cover the pepper. Secure the bacon with a toothpick.
Toss on the grill and pull off when the bacon is crispy. Also, these guys can be baked at 350 for about 25 minutes. The grill is much better though!
**Thank you so much Meghan!**
Hot Pepper Vinegar:
Ingredients
- A mix of 24 of whatever hot peppers you have around - 1 large garlic clove, halved - White Wine Vinegar
Directions: 1. Leave the stems on the peppers, but cut a long slit in each pepper. Pack the peppers and garlic in a clean wine bottle. Use as many peppers as will fit comfortably.
2. Fill the bottle with the vinegar. Top with a cork ended pour spout. Keep in a cool place. Taste occasionally to determine when the peppers have infused the vinegar sufficiently; it will probably be about two weeks. The vinegar will keep indefinitely.
---------
Farm-To-Table Brunch Overview
This past Sunday was the annual Farm-To-Table brunch at Delaney, and it was a HUGE success! It was completely sold out and the turn out was incredible. Snooze chefs and some of the farm staff arrived at the farm while the sun was rising to harvest the fresh vegetables and prepare. Right around 10, all of the smiling and hungry guests began to arrive, and they kept on coming! The line began to grow and grow, almost from the green house to the fields! There was great food, great conversation, and many many great people. We could not have done it without the support and time from Snooze A.M. Eatery and the contributions from Whole Foods Market. Thank you so much to them, and to all of those who made this event such a fabulous time.
Quite the Line!
Turning Harvest to Brunch
Snoozer's doing their thing!
YUM!
Farm Flowers
Carrying those Veggies!
Brunch on the Straw Stacks!DUG Staff and Friends
Saying Thank You to Snooze
Things Slowly Slowing Down
---------
Announcements:
-The end of the season is right around the corner, with only 3 more harvest days left! How the season truly does fly by so very fast!
- Please be sure to check the Shareholder Binder to see if you have any work hours left to complete, as the last shareholder work day is October 12th.
- If you have sent me a recipe or article for the blog, remember that those do count toward your work hours!
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
This week, we got our hands on a compelling read called The Intention Experiment. It got us thinking about the power of intention – a purposeful plan to perform an action, which will lead to a desired outcome, and what we should be doing to wield this, very real, and very potent ability. There’s no doubt in our minds that our thoughts directly affect the material world that surrounds us, especially after coming across the log of empirical data contained within the pages of that book.
Even though we’re barely into the first chapter, we ran into a ton of evidence that changed our view of intention setting, and brought it down to earth a bit more. The experiments showed how we directly affect the behaviors of both animals and inanimate objects alike. Needless to say, they results of these experiments were incredibly compelling.
The research shows that humans can directly effect the outcome of randomly generated images and rolls of the dice. Children were shown to move metal keys hanging from a wire attached to a ceiling from 3-10′ away, by directing their consciousness. Beyond that, they could generate up to 10 volts (the highest the scale went) in order to move the objects.
And we humans aren’t the only ones using our minds to get what we want. Baby chicks were introduced to a robotic “mother” who was programmed to randomly make rounds in her adjoining pen. The baby chicks influenced the machine to come toward their cage three times as she would have if she were on her random track. The study, like most of the studies reported in the book, was published in a peer reviewed journal and have been replicated and validated by labs around the world.
This sparked a conversation within the ranks of the Fresh & Wyld crew about the direction we should point our mutual intentions in order to move our beautiful B&B/Farm/CSA Program/Restaurant into the future. It was almost unanimous. We’ve got a lot on our table already, and now it’s time to align the stuff that’s filling up our plates. We want to do everything better, have more fun while doing it, and share our vision and message with everyone we possibly can.
We intend on emanating as a center of wellness and joy, a place you can go to really let go, a place that rests outside of the norm, while still remaining comfortable and welcoming to everyone who pulls up the driveway. We want to feed your desire for decadence, while remaining sustainable and supportive of our loving community of growers, artists, and musicians. We have a dream of keeping the doors to our organic B&B open, pillows fluffed, and the CSA boxes rolling your way without compromising our values, or leaving our community in the dust. Those are our best intentions, and we vow to take the steps to nurture those intentions through thick and thin.
Now that we’ve shared our intentions with you, and we’re feeling all open and vulnerable, we’d love to hear your intentions… What will you focus your energy on for the rest of the year?
]]>http://oledernfarm.tumblr.com/post/31730177687<![CDATA[Meat Pricing Updated]]>2012-09-17T14:46:37+00:00We have updated cut and pricing information for our all natural, pastured and grass-fed meats and eggs. Call us for more information!
]]>http://oledernfarm.tumblr.com/post/31586544326<![CDATA[At the Drake Road Farmer's Market today (Sat) 10-1p]]>2012-09-15T14:23:52+00:00We’ll have all natural, organically grown veggies and pastured and grass fed meats for sale. Stop by and say “Hi”! See you there!
]]>http://oledernfarm.tumblr.com/post/31526565668<![CDATA[Ole Dern at Drake Road Farmer's Market tomorrow (Sat) 10-1]]>2012-09-14T16:14:20+00:00We’ll have our organically grown, all natural veggies and grass fed and pastured meats for sale. See you there!
]]>tag:blogger.com,1999:blog-7606175783486446281.post-4579704563458502612<![CDATA[Eat your veggies]]>2012-09-09T14:28:58+00:00This is a friendly reminder in bold 18 point font by your mother to eat your vegetables. Or else. D: This is a friendly reminder from TwoInTents, your local Co-Op, that our vegetables are more affordable, fresher and sweeter than other vegetables! :D
Vegetables are easy to eat, and delicious, too. A simple vegetable soup takes less than 5 minutes to prepare, is enjoyed in less than 10 minutes (so be quick, or else you won't get any) and has health benefits for a lifetime.
Call (720) 722 FARM today and find out the best vegetables in season. Even in winter!
by Katie Kindelan, ABC News (Sep 7, 2012 1:52pm: Yangtze River Turns Red and Turns Up a Mystery)
For a river known as the “golden watercourse,” red is a strange color to see.
Yet that’s the shade turning up in the Yangtze River and officials have no idea why.
The red began appearing in the Yangtze, the longest and largest river in China and the third longest river in the world, yesterday near the city of Chongquing, where the Yangtze connects to the Jialin River.
The Yangtze, called “golden” because of the heavy rainfall it receives year-round, runs through Chongqing, Southwest China’s largest industrial and commercial center, also known as the “mountain city” because of the hills and peaks upon which its many buildings and factories stand.
The red color stopped some residents in their tracks. They put water from the river in bottles to save it.Fishermen and other workers who rely on the river for income kept going about their business, according to the UK’s Daily Mail.
While the river’s red coloring was most pronounced near Chongqing it was also reported at several other points.
Officials are reportedly investigating the cause.
The Lord said to Moses, “Tell Aaron, ‘Take your staff and stretch out your hand over the waters of Egypt—over the streams and canals, over the ponds and all the reservoirs—and they will turn to blood.’ Blood will be everywhere in Egypt, even in vessels of wood and stone. (Exodus 7:19)
The third angel poured out his bowl on the rivers and springs of water, and they became blood (Revelations 16:4)
by Aaron Brachfeld
It seems that the ingenuity of humanity has begun to equal or exceed the supernatural fears of the ancients.Warned by the UN and other nations for decades that the heavy metal pollution, agrochemical pollution, human waste pollution and overfishing of the Yangtze River would result in this sort of environmental catastrophe, China has done little.The red tides that have come to characterize the Yangtze Delta were apparently just similar warnings.
The river dolphins are extinct, and the horrible deaths of countless living creatures by this act of environmental violence is similarly warning the Chinese against the coming horrible deaths of their people.
In this light, we must consider the acts of violence we undertake against our own world.
Consider the pesticides and herbicides used to make your lawn more beautiful not only cause the death of those creatures upon your lawn you have subjected to your hatred, but drift by water and air after application to your neighbor’s lawn, and even down the street to the river, and thence to the sea.Consider that when you buy an apple from a farmer who uses even more agrochemicals than you do, you support the use of those agrochemicals.Such agrochemicals are legal, but this does not make them safe, or non-violent.Having been approved for use in the USA does not guarantee it won’t destroy the water, soil, and air of the USA.
Consider when you turn on a lightbulb in your home, if you are purchasing electricity from coal burning plants which pollute, nuclear powered plants which can melt down, or from clean, safe and non-violent wind and solar power?You have a choice, and it does not cost you more than a few dollars extra per month.
Consider your own reliance upon oil and gas: do you heat your home with propane, or cook with it?Do you fuel your car or truck with gasoline or diesel?By making a choice to heat your home using renewable fuels, like wood or passive solar, or by running your vehicle on renewable, non-polluting vegetable oil or ethanol, we also save money.
Consider that by buying from local food co-ops that keep farmers using non-violent and environmentally sensitive methods like TwoInTents CSA, we reduce the damage to our environment, and save money.
]]>473904:5663252:27660357<![CDATA[Fall is on the Way]]>2012-09-05T21:15:09+00:00Projected Harvest for Thursday, September 6th: - Kale - Cabbage - Onion - Tomato - Hot Pepper - Cucumber - Turnip - Collard Greens - Basil - Oregano - Sage
Recipes:
Warm Bean Salad with Mustard Vinaigrette:
For Salad:
1 Tbsp. canola or olive oil
1 small onion, thinly sliced
1 cup cooked white beans
1 cup cherry tomatoes (or quartered small tomatoes, I used both)
salt and pepper, to taste
a few Tablespoons of fresh basil
For Vinaigrette:
1 tsp. mustard
1 Tbsp. white wine vinegar
3 Tbsp. canola or olive oil
salt and pepper, to taste
pinch sugar
Instructions:
For salad:
Heat oil in a medium skillet. Add the onion and cook until it softens and starts to turn lightly golden. Add the green beans and a little water if necessary, to prevent sticking, and season well with salt and pepper. When the beans are tender, add the white beans and cherry tomatoes. Taste and add more salt and pepper, if needed. Keep warm until ready to serve.
For vinaigrette:
While the beans are cooking, whisk together all of the ingredients for the vinaigrette, or put them in a jar and shake vigorously until emulsified. Drizzle over the warm salad, sprinkle with the fresh parsley and serve.
Makes enough for 2 good-sized servings
Stacked Tomato, Summer Vegetable and Grilled Bread Salad:
**Use whatever vegetables you have laying around, no need to use only what the recipe calls for!**
Double tomato dressing
4 tablespoons olive oil
2 tablespoons finely chopped and drained oil-packed sun-dried tomatoes
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon finely chopped fresh mint and basil
1 teaspoon honey
1/2 teaspoon finely chopped kalamata olives
1/2 teaspoon minced fresh garlic
1/4 teaspoon ground sea salt
1 cup sliced cherry tomatoes (or other tiny tomatoes)
Stacked salad
2 red bell peppers (choose long peppers over squatty ones)
2 large zucchinis
about 1/3 cup olive oil
sea salt
4 1/2-inch thick slices of whole wheat peasant bread (large, oval-shaped slices should come from a boule or large loaf)
1 garlic clove, peeled
3 cups baby arugula leaves (or other baby lettuce leaves, I used a mix)
2 small tomatoes, preferably yellow, sliced into fat rounds
1/4 cup very roughly chopped basil and mint leaves
4 ounces goat cheese, crumbled while cold and allowed to warm to room temperature
Instructions
Make the dressing first. In a small bowl, whisk together all the ingredients except for the tomatoes. Gently fold in the tomatoes and let it sit at room temperature while preparing the salad. Stir before serving.
Roast the red bell peppers. Two options: heat a gas grill to high and while the grill is heating, put the whole peppers on the grate, close the lid and cook, turning every couple of minutes, until the peppers are blistered and blackened in most places (about 10 to 12 minutes). OR, using tongs, hold the peppers directly over the flame of a gas stove, turning occasionally, until the peppers are blackened in most places (around 8 minutes). Transfer the peppers to a bowl and cover tightly (with a lid, saran wrap or foil). Let cool for 10 to 20 minutes, then use your fingers to peel the skin away from the peppers. Put the peppers on a cutting board and split them lengthwise (in the direction of the stem/core). If possible, transfer some of the juice from inside the pepper to the bowl of dressing. Gently remove and discard the seeds, but don’t rinse the peppers. Cut the two pieces in half lengthwise again, so you have a total of 8 strips.
Reduce the grill heat to medium. Trim off the ends of the zucchini and and halve them crosswise (through the middle). Stand one piece on end on the cutting board, and trim a sliver from two opposite sides to avoid having slices with a lot of skin. Cut down through the zucchini at 1/4-inch intervals to yield four or five slices per zucchini half. Do the same with the remaining pieces, then brush them generously on both sides with olive oil and sprinkle with salt.
Generously brush the slices of bread with olive oil on both sides and sprinkle with salt. Arrange the bread slices and zucchini pieces in a single layer on the grill and close the lid. Grill the bread until golden brown on both sides, 1 to 2 minutes per side. Cook the zucchini until well marked on the first side (3 to 5 minutes), then flip to cook the other side until marked (2 to 3 minutes).
Transfer the zucchini to a plate and cover loosely to retain heat. Rub the grilled bread on both sides with the garlic clove.
Divide the arugula or lettuce leaves maong four plates, scattering them loosely. Sprinkle about 1/3 of the herbs over the lettuce. Top the lettuce with a bread slice in the center of each plate. Top each bread slice with two or three slices of zucchini, placing them at a slight diagonal. Sprinkle half the goat cheese over the zucchini. Cover with a piece of roasted red pepper at a slight diagonal (use the larger strips of pepper, if you have any). Top with another sprinkle of herbs and the remaining goat cheese. Top with the last pieces of zucchini, then the last pieces of roasted pepper, the tomato slices. Spoon an equal amount of dressing around and over each of the “sandwiches” and top with any remaining herbs. Serve immediately.
----------
** If you have not bought your tickets for this event, go ahead and do it now, here! It is selling out quickly!**
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanket, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
---------
Announcements and Upcoming Events
- Email me with any stories/recipes/articles you would like to share on the blog! As a shareholder, this will count as work hours for you!
- Please be sure to intital in the log book when picking up Vegetable Shares, Egg Shares, or Fruit Shares under the appropriate tab in the Shareholder Binder.
September
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. RSVP online here.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your ticketshere.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
]]>Projected Harvest for Thursday, September 6th: - Kale - Cabbage - Onion - Tomato - Hot Pepper - Cucumber - Turnip - Collard Greens - Basil - Oregano - Sage
Recipes:
Warm Bean Salad with Mustard Vinaigrette:
For Salad:
1 Tbsp. canola or olive oil
1 small onion, thinly sliced
1 cup cooked white beans
1 cup cherry tomatoes (or quartered small tomatoes, I used both)
salt and pepper, to taste
a few Tablespoons of fresh basil
For Vinaigrette:
1 tsp. mustard
1 Tbsp. white wine vinegar
3 Tbsp. canola or olive oil
salt and pepper, to taste
pinch sugar
Instructions:
For salad:
Heat oil in a medium skillet. Add the onion and cook until it softens and starts to turn lightly golden. Add the green beans and a little water if necessary, to prevent sticking, and season well with salt and pepper. When the beans are tender, add the white beans and cherry tomatoes. Taste and add more salt and pepper, if needed. Keep warm until ready to serve.
For vinaigrette:
While the beans are cooking, whisk together all of the ingredients for the vinaigrette, or put them in a jar and shake vigorously until emulsified. Drizzle over the warm salad, sprinkle with the fresh parsley and serve.
Makes enough for 2 good-sized servings
Stacked Tomato, Summer Vegetable and Grilled Bread Salad:
**Use whatever vegetables you have laying around, no need to use only what the recipe calls for!**
Double tomato dressing
4 tablespoons olive oil
2 tablespoons finely chopped and drained oil-packed sun-dried tomatoes
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon finely chopped fresh mint and basil
1 teaspoon honey
1/2 teaspoon finely chopped kalamata olives
1/2 teaspoon minced fresh garlic
1/4 teaspoon ground sea salt
1 cup sliced cherry tomatoes (or other tiny tomatoes)
Stacked salad
2 red bell peppers (choose long peppers over squatty ones)
2 large zucchinis
about 1/3 cup olive oil
sea salt
4 1/2-inch thick slices of whole wheat peasant bread (large, oval-shaped slices should come from a boule or large loaf)
1 garlic clove, peeled
3 cups baby arugula leaves (or other baby lettuce leaves, I used a mix)
2 small tomatoes, preferably yellow, sliced into fat rounds
1/4 cup very roughly chopped basil and mint leaves
4 ounces goat cheese, crumbled while cold and allowed to warm to room temperature
Instructions
Make the dressing first. In a small bowl, whisk together all the ingredients except for the tomatoes. Gently fold in the tomatoes and let it sit at room temperature while preparing the salad. Stir before serving.
Roast the red bell peppers. Two options: heat a gas grill to high and while the grill is heating, put the whole peppers on the grate, close the lid and cook, turning every couple of minutes, until the peppers are blistered and blackened in most places (about 10 to 12 minutes). OR, using tongs, hold the peppers directly over the flame of a gas stove, turning occasionally, until the peppers are blackened in most places (around 8 minutes). Transfer the peppers to a bowl and cover tightly (with a lid, saran wrap or foil). Let cool for 10 to 20 minutes, then use your fingers to peel the skin away from the peppers. Put the peppers on a cutting board and split them lengthwise (in the direction of the stem/core). If possible, transfer some of the juice from inside the pepper to the bowl of dressing. Gently remove and discard the seeds, but don’t rinse the peppers. Cut the two pieces in half lengthwise again, so you have a total of 8 strips.
Reduce the grill heat to medium. Trim off the ends of the zucchini and and halve them crosswise (through the middle). Stand one piece on end on the cutting board, and trim a sliver from two opposite sides to avoid having slices with a lot of skin. Cut down through the zucchini at 1/4-inch intervals to yield four or five slices per zucchini half. Do the same with the remaining pieces, then brush them generously on both sides with olive oil and sprinkle with salt.
Generously brush the slices of bread with olive oil on both sides and sprinkle with salt. Arrange the bread slices and zucchini pieces in a single layer on the grill and close the lid. Grill the bread until golden brown on both sides, 1 to 2 minutes per side. Cook the zucchini until well marked on the first side (3 to 5 minutes), then flip to cook the other side until marked (2 to 3 minutes).
Transfer the zucchini to a plate and cover loosely to retain heat. Rub the grilled bread on both sides with the garlic clove.
Divide the arugula or lettuce leaves maong four plates, scattering them loosely. Sprinkle about 1/3 of the herbs over the lettuce. Top the lettuce with a bread slice in the center of each plate. Top each bread slice with two or three slices of zucchini, placing them at a slight diagonal. Sprinkle half the goat cheese over the zucchini. Cover with a piece of roasted red pepper at a slight diagonal (use the larger strips of pepper, if you have any). Top with another sprinkle of herbs and the remaining goat cheese. Top with the last pieces of zucchini, then the last pieces of roasted pepper, the tomato slices. Spoon an equal amount of dressing around and over each of the “sandwiches” and top with any remaining herbs. Serve immediately.
----------
** If you have not bought your tickets for this event, go ahead and do it now, here! It is selling out quickly!**
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanket, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
---------
Announcements and Upcoming Events
- Email me with any stories/recipes/articles you would like to share on the blog! As a shareholder, this will count as work hours for you!
- Please be sure to intital in the log book when picking up Vegetable Shares, Egg Shares, or Fruit Shares under the appropriate tab in the Shareholder Binder.
September
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. RSVP online here.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your ticketshere.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
]]>473904:5663252:26251241<![CDATA[Farm-to-Table Brunch Around the Corner]]>2012-08-29T19:01:50+00:00
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanket, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
** Found these great little Quinoa in a Jar recipes the other day and think these would make just great easy lunches for on the go. Check out the four recipes here and get creative making your own!**
--------
Announcements and Upcoming Events
- Email me with any stories/recipes/articles you would like to share on the blog! As a shareholder, this will count as work hours for you!
- Please be sure to intital in the log book when picking up Vegetable Shares, Egg Shares, or Fruit Shares under the appropriate tab in the Shareholder Binder.
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. RSVP online here.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your ticketshere.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
]]>
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanket, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
** Found these great little Quinoa in a Jar recipes the other day and think these would make just great easy lunches for on the go. Check out the four recipes here and get creative making your own!**
--------
Announcements and Upcoming Events
- Email me with any stories/recipes/articles you would like to share on the blog! As a shareholder, this will count as work hours for you!
- Please be sure to intital in the log book when picking up Vegetable Shares, Egg Shares, or Fruit Shares under the appropriate tab in the Shareholder Binder.
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. RSVP online here.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your ticketshere.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
]]>tag:blogger.com,1999:blog-7603623538704526555.post-8189482212127601470<![CDATA[World may be forced to go vegetarian by 2050, scientists say]]>2012-08-27T20:36:47+00:00 http://news.yahoo.com/blogs/lookout/vegetarian-2050-190426669.html]]>473904:5663252:24552820<![CDATA[Kohlrabi Crazy]]>2012-08-22T19:57:20+00:00Thursday, August 23rd Harvest: - Collards - Onion - Cabbage - Hot Pepper - Tomato - Eggplant - Cucumber - Kohlrabi - Thyme - Lavender - Oregano
Recipes:
ROASTED KOHLRABI AND CROSTINI
2-3 medium kohlrabi, stems, leaves, and fibrous root ends removed
extra virgin olive oil, for rubbing
1/2 sourdough baguette, sliced into 12 1/2" rounds
Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a 400 degree oven for 40 minutes or until easily pierced with a fork. Let cool.
Lay 12 baguette slices on a baking sheet and toast until they reach a light golden brown, flip and toast other side.
HERB PASTE, TOPPINGS, AND ASSEMBLY
1 lemon, cut into 1/8" slices
2 tablespoons confectioners' sugar for dredging
2 shallot thinly sliced
olive oil for frying
toasted crostini rounds
1 large garlic clove, for rubbing
8 leaves fresh basil
8 leaves fresh rosemary
4 sprigs fresh parsley
2 sprigs fresh thyme
pinch of sea salt
1 tablespoon extra virgin olive oil for forming paste, plus more for drizzling
12 kalamata olives, pitted and sliced thinly lengthwise
2-3 roasted kohlrabi, sliced 1/4" thick
8 ounces ball fresh mozzarella, sliced into 1/4" thick rounds
Dredge lemon slices in sugar, then fry in hot olive oil until golden brown, about 45 seconds per side. Remove from pan and drain on a paper towel. Saute shallots in olive oil, stirring often until crispy and golden, about 5 minutes. Drain on a paper towel.
Rub crostini rounds with garlic clove.
Chop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.
Place olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.
Place crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.
Top each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.
**If you are stocking up on thyme, oregano, and other herbs, try drying them out to preserve and use later in the year! I have tied string around the ends of my bunched and hung them up for 1-2 weeks to dry out completely and then crushed the herbs up and placed them in jars to put in my spice cabinet. Plenty of herbs for now and for winter! **
---------
last week's fun squash!Cucumber Madness!
--------
** Fruit Schedule if you have purchased a Fruit Share**
Ela Family Farms
30753 L Road
Hotchkiss, CO 81419
970-872-3488 (Telephone and Fax)
www.elafamilyfarms.com info@elafamilyfarms.com
Sales and service jeni@elafamilyfarms.com (720) 941-4889
Each share includes approximately 78 pounds of Ela organic fruit over eleven weeks. Members receive an average of 6 lbs. of fruit each week plus a twenty-pound box of storage apples on the last delivery so members can eat local longer.
Ela will deliver fruit shares to Delaney Farm on Thursdays. Keep in mind that dates and offerings are tentative due to the dynamic nature of fruit harvest. If we have a shortage or a crop failure on any fruit, we will substitute the retail value of the product with our processed goods or another fruit.
Tentative 2012 Fruit Schedule
Aug. 16- Peaches 4#
Aug. 23- Peaches 4# and applesauce
Aug. 30- Peaches 4#
Sept. 6- Peaches 4#
Sept. 13- Two bags of fruit: Peaches and apples, plums or pears 4# + 4#
Sept. 20- Two bags of fruit: Apples, peaches, pears or plums 4#+ 4#
Sept. 27- Two bags of fruit: Apples and plums, peaches or pears 4# + 4#
Oct. 4- Two bags of fruit: Apples and pears 4# + 3#
Oct. 11- Apples and apple butter 4# + 3#= 7#
Oct. 18- Apples and ½ gallon organic unpasteurized cider 4# + 3#
Oct. 25- 20 pound box of storage apples. When kept cold, these apples will stay crisp and delicious for 4-8
weeks!
---------
Announcements and Upcoming Events
- Be sure to check your shareholder work log page in the shareholder binder to keep up to date with how many work hours you have completed, and how many more you need before the season is over. The seaon is flying by right before us! There should be a little note where your hours so far and how many you still need to complete have been calculated.
- Please be sure to intital in the log book when picking up Vegetable Shares, Egg Shares, or Fruit Shares under the appropriate tab in the Shareholder Binder.
- Please email me with any stories/recipes/articles you would like to share on the blog! As a shareholder, this will count as work hours for you!
--------
** If you have not bought your tickets for this event, go ahead and do it now, here! It will sell out quickly!**
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanket, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
--------
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. RSVP online here.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your ticketshere.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
2-3 medium kohlrabi, stems, leaves, and fibrous root ends removed
extra virgin olive oil, for rubbing
1/2 sourdough baguette, sliced into 12 1/2" rounds
Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a 400 degree oven for 40 minutes or until easily pierced with a fork. Let cool.
Lay 12 baguette slices on a baking sheet and toast until they reach a light golden brown, flip and toast other side.
HERB PASTE, TOPPINGS, AND ASSEMBLY
1 lemon, cut into 1/8" slices
2 tablespoons confectioners' sugar for dredging
2 shallot thinly sliced
olive oil for frying
toasted crostini rounds
1 large garlic clove, for rubbing
8 leaves fresh basil
8 leaves fresh rosemary
4 sprigs fresh parsley
2 sprigs fresh thyme
pinch of sea salt
1 tablespoon extra virgin olive oil for forming paste, plus more for drizzling
12 kalamata olives, pitted and sliced thinly lengthwise
2-3 roasted kohlrabi, sliced 1/4" thick
8 ounces ball fresh mozzarella, sliced into 1/4" thick rounds
Dredge lemon slices in sugar, then fry in hot olive oil until golden brown, about 45 seconds per side. Remove from pan and drain on a paper towel. Saute shallots in olive oil, stirring often until crispy and golden, about 5 minutes. Drain on a paper towel.
Rub crostini rounds with garlic clove.
Chop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.
Place olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.
Place crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.
Top each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.
**If you are stocking up on thyme, oregano, and other herbs, try drying them out to preserve and use later in the year! I have tied string around the ends of my bunched and hung them up for 1-2 weeks to dry out completely and then crushed the herbs up and placed them in jars to put in my spice cabinet. Plenty of herbs for now and for winter! **
---------
last week's fun squash!Cucumber Madness!
--------
** Fruit Schedule if you have purchased a Fruit Share**
Ela Family Farms
30753 L Road
Hotchkiss, CO 81419
970-872-3488 (Telephone and Fax)
www.elafamilyfarms.com info@elafamilyfarms.com
Sales and service jeni@elafamilyfarms.com (720) 941-4889
Each share includes approximately 78 pounds of Ela organic fruit over eleven weeks. Members receive an average of 6 lbs. of fruit each week plus a twenty-pound box of storage apples on the last delivery so members can eat local longer.
Ela will deliver fruit shares to Delaney Farm on Thursdays. Keep in mind that dates and offerings are tentative due to the dynamic nature of fruit harvest. If we have a shortage or a crop failure on any fruit, we will substitute the retail value of the product with our processed goods or another fruit.
Tentative 2012 Fruit Schedule
Aug. 16- Peaches 4#
Aug. 23- Peaches 4# and applesauce
Aug. 30- Peaches 4#
Sept. 6- Peaches 4#
Sept. 13- Two bags of fruit: Peaches and apples, plums or pears 4# + 4#
Sept. 20- Two bags of fruit: Apples, peaches, pears or plums 4#+ 4#
Sept. 27- Two bags of fruit: Apples and plums, peaches or pears 4# + 4#
Oct. 4- Two bags of fruit: Apples and pears 4# + 3#
Oct. 11- Apples and apple butter 4# + 3#= 7#
Oct. 18- Apples and ½ gallon organic unpasteurized cider 4# + 3#
Oct. 25- 20 pound box of storage apples. When kept cold, these apples will stay crisp and delicious for 4-8
weeks!
---------
Announcements and Upcoming Events
- Be sure to check your shareholder work log page in the shareholder binder to keep up to date with how many work hours you have completed, and how many more you need before the season is over. The seaon is flying by right before us! There should be a little note where your hours so far and how many you still need to complete have been calculated.
- Please be sure to intital in the log book when picking up Vegetable Shares, Egg Shares, or Fruit Shares under the appropriate tab in the Shareholder Binder.
- Please email me with any stories/recipes/articles you would like to share on the blog! As a shareholder, this will count as work hours for you!
--------
** If you have not bought your tickets for this event, go ahead and do it now, here! It will sell out quickly!**
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanket, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
--------
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. RSVP online here.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your ticketshere.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
--------
Happy Harvesting,
DeLaney!
]]>tag:blogger.com,1999:blog-7603623538704526555.post-6206191656378033980<![CDATA[Consumer right to know! Wanna know about GMO's in food????]]>2012-08-21T13:57:25+00:00]]>http://www.lorasnourishingproduce.com/blog/?p=490<![CDATA[Alex and Angelo Collecting Eggs!]]>2012-08-21T02:01:22+00:00
]]>http://www.lorasnourishingproduce.com/blog/?p=486<![CDATA[Laying Hens Enjoying the Outdoors]]>2012-08-21T02:00:18+00:00
]]>473904:5663252:23352488<![CDATA[Tomato Time]]>2012-08-15T21:07:43+00:00Thursday, August 16th Harvest: - Onion - Kale - Chard - Summer Squash - Hot Pepper - Bell Pepper - Potato - Cucumber - Beets - Cherry Tomato - Basil - Thyme
Recipes:
Tahini & Avocado Kale Salad (Vegan, gluten-free, and easily made raw) Dressing
1/4 cup tahini (sesame seed paste) raw or toasted 1/2 ripe avocado 1/4 cup fresh squeezed lemon juice 2-3 cloves fresh garlic 1 TBSP olive oil 4-5 TBSP water, or to desired consistency 1/4-1/2 tsp. sea salt, or to taste 1/4 tsp. fresh cracked black pepper, or to taste 1 tsp. fresh parsley (or 1/2 tsp. dried) 1/8th tsp. powdered ginger
Salad kale 1 bell pepper, roughly chopped 1 pint grape or cherry tomatoes, halved 1-2 carrots, shredded or ribboned 1/2-1 cup chopped walnuts, pecans, or sliced almonds, raw or toasted (optional) 1/2 cup sunflower seeds, raw or roasted (optional) 1/2 cup dried cranberries, raisins, or other fruit (optional)
For serving (optional) Tortilla wraps Fresh sliced avocado Other fresh veggies Quinoa/beans/other protien
Method For the dressing. In the bowl of a blender or food processor, add all ingredients except herbs/seasonings. Blend until smooth, adding water one TBSP at a time until desired consistency is reached. Season to taste with salt and pepper, add the herbs and pulse to combine. Set aside.
For the salad. Wash and dry the kale, and cut or tear the large leafy parts away from the thick stems. Discard the stems. Tear the kale into medium-small pieces, and place in a very large bowl. The kale will wilt down with the dressing, so don't worry if it fills the bowl at this point. Pour the dressing over the kale and mix very thoroughly. Add in the bell pepper, tomatoes, carrots, and any other add-ins, and toss to combine. Let sit in a lidded container or baggie in the fridge for at least 1-2 hours before serving. Can be stored in the fridge for up to a week, but note that the longer it sits the more moisture the dressing will lose - to perk up the salad, squeeze a bit of fresh lemon juice over the top and mix to combine.
Cool Cucumber Salad
1 small cucumber 2 tbsp chopped green onion 1 tsp apple cider vinegar 1 tsp maple syrup salt to taste
Using a spiral slicer, mandolin or a sharp knife, cut the cucumber into very thin slices and toss them into a small bowl.
Add the green onion to the bowl, then drizzle the vinegar and maple syrup over the cucumber. Mix well, then sprinkle with salt.
Taste, and adjust seasonings if necessary.
Serves two as a side dish, one as a main.
----------
BEE sure to sign up for next Saturday's bee keeping class, with Debbie and Alan! What a better way to help save the bees but to become educated on them!
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. RSVP online here.
----------
Announcements and Upcoming Events
- Please bring your own reusable containers for pick your own crops/herbs/flowers.
- Be sure to check your shareholder work log page in the shareholder binder to keep up to date with how many work hours you have completed, and how many more you need before the season is over. The seaon is flying by right before us! There should be a little note where your hours so far and how many you still need to complete have been calculated.
- Please be sure to intital in the log book when picking up Vegetable Shares, Egg Shares, or Fruit Shares under the appropriate tab in the Shareholder Binder.
--------
** If you have not bought your tickets for this event, go ahead and do it now, here! It will sell out quickly!**
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanket, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
--------
August
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. RSVP online here.
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. RSVP online here.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your ticketshere.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
]]>Thursday, August 16th Harvest: - Onion - Kale - Chard - Summer Squash - Hot Pepper - Bell Pepper - Potato - Cucumber - Beets - Cherry Tomato - Basil - Thyme
Recipes:
Tahini & Avocado Kale Salad (Vegan, gluten-free, and easily made raw) Dressing
1/4 cup tahini (sesame seed paste) raw or toasted 1/2 ripe avocado 1/4 cup fresh squeezed lemon juice 2-3 cloves fresh garlic 1 TBSP olive oil 4-5 TBSP water, or to desired consistency 1/4-1/2 tsp. sea salt, or to taste 1/4 tsp. fresh cracked black pepper, or to taste 1 tsp. fresh parsley (or 1/2 tsp. dried) 1/8th tsp. powdered ginger
Salad kale 1 bell pepper, roughly chopped 1 pint grape or cherry tomatoes, halved 1-2 carrots, shredded or ribboned 1/2-1 cup chopped walnuts, pecans, or sliced almonds, raw or toasted (optional) 1/2 cup sunflower seeds, raw or roasted (optional) 1/2 cup dried cranberries, raisins, or other fruit (optional)
For serving (optional) Tortilla wraps Fresh sliced avocado Other fresh veggies Quinoa/beans/other protien
Method For the dressing. In the bowl of a blender or food processor, add all ingredients except herbs/seasonings. Blend until smooth, adding water one TBSP at a time until desired consistency is reached. Season to taste with salt and pepper, add the herbs and pulse to combine. Set aside.
For the salad. Wash and dry the kale, and cut or tear the large leafy parts away from the thick stems. Discard the stems. Tear the kale into medium-small pieces, and place in a very large bowl. The kale will wilt down with the dressing, so don't worry if it fills the bowl at this point. Pour the dressing over the kale and mix very thoroughly. Add in the bell pepper, tomatoes, carrots, and any other add-ins, and toss to combine. Let sit in a lidded container or baggie in the fridge for at least 1-2 hours before serving. Can be stored in the fridge for up to a week, but note that the longer it sits the more moisture the dressing will lose - to perk up the salad, squeeze a bit of fresh lemon juice over the top and mix to combine.
Cool Cucumber Salad
1 small cucumber 2 tbsp chopped green onion 1 tsp apple cider vinegar 1 tsp maple syrup salt to taste
Using a spiral slicer, mandolin or a sharp knife, cut the cucumber into very thin slices and toss them into a small bowl.
Add the green onion to the bowl, then drizzle the vinegar and maple syrup over the cucumber. Mix well, then sprinkle with salt.
Taste, and adjust seasonings if necessary.
Serves two as a side dish, one as a main.
----------
BEE sure to sign up for next Saturday's bee keeping class, with Debbie and Alan! What a better way to help save the bees but to become educated on them!
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. RSVP online here.
----------
Announcements and Upcoming Events
- Please bring your own reusable containers for pick your own crops/herbs/flowers.
- Be sure to check your shareholder work log page in the shareholder binder to keep up to date with how many work hours you have completed, and how many more you need before the season is over. The seaon is flying by right before us! There should be a little note where your hours so far and how many you still need to complete have been calculated.
- Please be sure to intital in the log book when picking up Vegetable Shares, Egg Shares, or Fruit Shares under the appropriate tab in the Shareholder Binder.
--------
** If you have not bought your tickets for this event, go ahead and do it now, here! It will sell out quickly!**
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanket, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
--------
August
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. RSVP online here.
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. RSVP online here.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your ticketshere.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
]]>473904:5663252:21697652<![CDATA[Fruit Shares Begin Tomorrow!]]>2012-08-06T21:06:11+00:00
--------
**Shareholder, Greg Kyle, shared a very amusing article with us on how he found out about DeLaney Community Farm, and his sneaky story on how he was able to become a shareholder. Enjoy his story and a good laugh!**
It was a dark and stormy night during the late summer of 2011. My friend had offered me a rather large portion of vegetables, which made me very happy. They tasted as wonderful as they looked, so I asked where she got them and why she was giving them to me. I was told about her half share in the Delaney Farm and Denver Urban Gardens and how their mission was to bring farm produce to folks in cities. Prior to this day, I had read about urban gardens but I was unaware of how to pursue a membership.
Building upon my interest, my friend invited me to attend the 'End of Summer' brunch. After the brunch I enjoyed walking through rows and rows of produce and berries. There I also saw a neatly kept outbuilding like my grandfather's in Virginia. The whole operation reminded me of his large garden and how it produced the best corn I have ever tasted. For proof, I even have a photo of me smiling and holding a buttery ear of corn in each hand, with more ears on the plate.
Soon, it was clear that my mission would be to obtain a membership. Half shares and full shares were explained to me when, suddenly, walking through the hazy mid-morning mist, was my arch nemesis, the other member of the consuming duo.
My path was clear; I must separate the two partners. The goal was simple but the execution of the plan was complex. The partner had to quit so I could become a part of the half share! During the next few weeks I engaged in deceitful tricks. I secretly sent her colanders with missing mesh, broken wooden spoons and 'cookbooks' from England. I sent her letters telling her that chain grocery stores provided better tasting vegetables too. I would stop and nothing and it was my threat to intercept a vegetable delivery and boil all vegetables to within an inch of their lives, like the English, that finally broke her spirit. Her inability to watch great vegetables suffer led to my success in gaining access to such a wonderful farming community!
By no means, however, am I advocating vegicide to achieve membership. Thankfully it did not come to that, but it almost would have been worth it. Almost.
By: Greg Kyle
---------
**Here is a great article from The Denver Post, where DeLaney's Beekeepers and Shareholders, Debbie and Alan Brown, are featured! **
Beekeepers keeping busy trying to save habitats
Beekeepers Allen and Debbie Brown last week tend to one of their many beehives that they maintain at DeLaney Community Farm in Aurora. The couple use the bees to help pollinate the vegetables, flowers and other plants at the farm. (Helen H. Richardson, The Denver Post)POSTED: 08/05/2012 01:00:00 AM MDT
Urban development and overuse of pesticides may be driving down bee populations by decimating habitat. But a boom in backyard beekeeping and urban gardens is generating momentum to ensure healthy pollination for food.
"There are remedies," said Gretchen LeBuhn, a San Francisco State University biologist whose annual national bee count finds that bee visits per hour in U.S. cities are lagging.
"Plant a diversity of flowers. Make sure there are (bee) nesting sites. Do not use pesticides, or be careful when you use them," Le-Buhn said. "Spray at night when bees are not out."
Nearly 1,000 Coloradans working in 65 gardens are participating in LeBuhn's Great Sunflower Project, launched in 2008 as a way to collect data on bees.
The results released this month show that the volunteer bee observers in urban areas reported an average of 23.3 bees per hour, compared with 30.4 bees per hour counted in rural areas, 31.6 in forests and wildlands, and 31.9 in deserts.
Nearly 100,000 volunteers working at 12,000 gardens nationwide have submitted data for the count. The project began as scientists were trying to explain sharp declines in bee populations in the U.S. and other countries. The declines have been blamed on colony-collapse disorder, mites, pesticides and other perils.
This latest bee-count data adds weight to the theory that habitat loss is a primary cause of declines.
On Saturday, project participants plan another massive count of bees in yards and neighborhood gardens. They observe bees on individual flowers during two 15-minute intervals and then submit findings to a national database. The data have emerged as a significant source of information on bee activity in North America.
Among avid bee counters in Denver, Leslie Ellis, 47, says she typically spots 15 bees every 15 minutes in her central Denver garden. Ellis recently started Women Who Bee, one of several metro beekeeping clubs.
"They say if the bees go away, you'll have apples the size of quarters," she said.
Denver-area beekeepers have raised concerns about potential threats, including cellphone towers, municipal parks crews and pesticide-spraying lawn-service companies.
San Francisco and other cities limit use of pesticides. Denver officials say they use pesticides but that "to our knowledge these pesticides have no impact on the bee population," parks and recreation spokeswoman Angela Casias said in a statement.
Recent spraying around Washington Park killed several hives, observers say.
After taking a beekeeping class at Denver Botanic Gardens and building up a hive in her garden, Mary French said she was dismayed in May when she walked out one morning and saw hundreds of bees shriveled and lifeless on the ground.
She's trying to help surviving bees rebuild because "it sustains the small gardens," she said. "We need bees for our food. This is critical."
National count data showing fewer bees in cities isn't surprising, said Thornton beekeeper Gregg McMahan, who teaches about 1,000 metro schoolchildren a year about bees and pollination.
But McMahan says that, rather than habitat loss itself, specific activities in cities such as overapplication of pesticides play the main role in hurting bee populations.
In addition, heavy reliance on antibiotics for 50 years in the beekeeping industry may have weakened bee populations. And varroa mites, which suck bee blood, have caused significant losses.
"We do not lack bees (in metro Denver)," McMahan said. "But, yes, we would like to see a higher saturation."
The number of residents enrolling in his beekeeping class at a local bee-supply shop doubled over the past three years — to 160.
Denver-area residents facing unwanted swarms increasingly telephone for beekeepers who remove the swarms for free instead of spraying hives with poison.
A healthy distribution of hives in Front Range cities "would be one every square mile," McMahan said. "Beekeepers within cities will be the ones who will save the honeybees."
----------
BEE sure to sign up for next Saturday's bee keeping class, with Debbie and Alan! What a better way to help save the bees but to become educated on them!
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. RSVP online here.
----------
Announcements and Upcoming Events
- Please bring your own reusable containers for pick your own crops/herbs/flowers.
- Be sure to check your shareholder work log page in the shareholder binder to keep up to date with how many work hours you have completed, and how many more you need before the season is over. The seaon is flying by right before us! There should be a little note where your hours so far and how many you still need to complete have been calculated.
- If you have purchased a Partner Farmer Share with Ela Family Farms, Fruit shares will begin this Thursday! Due to weather conditions, fruit is ready a week earlier than expected, and Ela Family Farms wishes to get you the highest quality fruit possible, at its prime!
** If you have not bought your tickets for this event, go ahead and do it now, here! It will sell out quickly!**
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanket, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
August
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. RSVP online here.
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. RSVP online here.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your ticketshere.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
]]>
--------
**Shareholder, Greg Kyle, shared a very amusing article with us on how he found out about DeLaney Community Farm, and his sneaky story on how he was able to become a shareholder. Enjoy his story and a good laugh!**
It was a dark and stormy night during the late summer of 2011. My friend had offered me a rather large portion of vegetables, which made me very happy. They tasted as wonderful as they looked, so I asked where she got them and why she was giving them to me. I was told about her half share in the Delaney Farm and Denver Urban Gardens and how their mission was to bring farm produce to folks in cities. Prior to this day, I had read about urban gardens but I was unaware of how to pursue a membership.
Building upon my interest, my friend invited me to attend the 'End of Summer' brunch. After the brunch I enjoyed walking through rows and rows of produce and berries. There I also saw a neatly kept outbuilding like my grandfather's in Virginia. The whole operation reminded me of his large garden and how it produced the best corn I have ever tasted. For proof, I even have a photo of me smiling and holding a buttery ear of corn in each hand, with more ears on the plate.
Soon, it was clear that my mission would be to obtain a membership. Half shares and full shares were explained to me when, suddenly, walking through the hazy mid-morning mist, was my arch nemesis, the other member of the consuming duo.
My path was clear; I must separate the two partners. The goal was simple but the execution of the plan was complex. The partner had to quit so I could become a part of the half share! During the next few weeks I engaged in deceitful tricks. I secretly sent her colanders with missing mesh, broken wooden spoons and 'cookbooks' from England. I sent her letters telling her that chain grocery stores provided better tasting vegetables too. I would stop and nothing and it was my threat to intercept a vegetable delivery and boil all vegetables to within an inch of their lives, like the English, that finally broke her spirit. Her inability to watch great vegetables suffer led to my success in gaining access to such a wonderful farming community!
By no means, however, am I advocating vegicide to achieve membership. Thankfully it did not come to that, but it almost would have been worth it. Almost.
By: Greg Kyle
---------
**Here is a great article from The Denver Post, where DeLaney's Beekeepers and Shareholders, Debbie and Alan Brown, are featured! **
Beekeepers keeping busy trying to save habitats
Beekeepers Allen and Debbie Brown last week tend to one of their many beehives that they maintain at DeLaney Community Farm in Aurora. The couple use the bees to help pollinate the vegetables, flowers and other plants at the farm. (Helen H. Richardson, The Denver Post)POSTED: 08/05/2012 01:00:00 AM MDT
Urban development and overuse of pesticides may be driving down bee populations by decimating habitat. But a boom in backyard beekeeping and urban gardens is generating momentum to ensure healthy pollination for food.
"There are remedies," said Gretchen LeBuhn, a San Francisco State University biologist whose annual national bee count finds that bee visits per hour in U.S. cities are lagging.
"Plant a diversity of flowers. Make sure there are (bee) nesting sites. Do not use pesticides, or be careful when you use them," Le-Buhn said. "Spray at night when bees are not out."
Nearly 1,000 Coloradans working in 65 gardens are participating in LeBuhn's Great Sunflower Project, launched in 2008 as a way to collect data on bees.
The results released this month show that the volunteer bee observers in urban areas reported an average of 23.3 bees per hour, compared with 30.4 bees per hour counted in rural areas, 31.6 in forests and wildlands, and 31.9 in deserts.
Nearly 100,000 volunteers working at 12,000 gardens nationwide have submitted data for the count. The project began as scientists were trying to explain sharp declines in bee populations in the U.S. and other countries. The declines have been blamed on colony-collapse disorder, mites, pesticides and other perils.
This latest bee-count data adds weight to the theory that habitat loss is a primary cause of declines.
On Saturday, project participants plan another massive count of bees in yards and neighborhood gardens. They observe bees on individual flowers during two 15-minute intervals and then submit findings to a national database. The data have emerged as a significant source of information on bee activity in North America.
Among avid bee counters in Denver, Leslie Ellis, 47, says she typically spots 15 bees every 15 minutes in her central Denver garden. Ellis recently started Women Who Bee, one of several metro beekeeping clubs.
"They say if the bees go away, you'll have apples the size of quarters," she said.
Denver-area beekeepers have raised concerns about potential threats, including cellphone towers, municipal parks crews and pesticide-spraying lawn-service companies.
San Francisco and other cities limit use of pesticides. Denver officials say they use pesticides but that "to our knowledge these pesticides have no impact on the bee population," parks and recreation spokeswoman Angela Casias said in a statement.
Recent spraying around Washington Park killed several hives, observers say.
After taking a beekeeping class at Denver Botanic Gardens and building up a hive in her garden, Mary French said she was dismayed in May when she walked out one morning and saw hundreds of bees shriveled and lifeless on the ground.
She's trying to help surviving bees rebuild because "it sustains the small gardens," she said. "We need bees for our food. This is critical."
National count data showing fewer bees in cities isn't surprising, said Thornton beekeeper Gregg McMahan, who teaches about 1,000 metro schoolchildren a year about bees and pollination.
But McMahan says that, rather than habitat loss itself, specific activities in cities such as overapplication of pesticides play the main role in hurting bee populations.
In addition, heavy reliance on antibiotics for 50 years in the beekeeping industry may have weakened bee populations. And varroa mites, which suck bee blood, have caused significant losses.
"We do not lack bees (in metro Denver)," McMahan said. "But, yes, we would like to see a higher saturation."
The number of residents enrolling in his beekeeping class at a local bee-supply shop doubled over the past three years — to 160.
Denver-area residents facing unwanted swarms increasingly telephone for beekeepers who remove the swarms for free instead of spraying hives with poison.
A healthy distribution of hives in Front Range cities "would be one every square mile," McMahan said. "Beekeepers within cities will be the ones who will save the honeybees."
----------
BEE sure to sign up for next Saturday's bee keeping class, with Debbie and Alan! What a better way to help save the bees but to become educated on them!
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. RSVP online here.
----------
Announcements and Upcoming Events
- Please bring your own reusable containers for pick your own crops/herbs/flowers.
- Be sure to check your shareholder work log page in the shareholder binder to keep up to date with how many work hours you have completed, and how many more you need before the season is over. The seaon is flying by right before us! There should be a little note where your hours so far and how many you still need to complete have been calculated.
- If you have purchased a Partner Farmer Share with Ela Family Farms, Fruit shares will begin this Thursday! Due to weather conditions, fruit is ready a week earlier than expected, and Ela Family Farms wishes to get you the highest quality fruit possible, at its prime!
** If you have not bought your tickets for this event, go ahead and do it now, here! It will sell out quickly!**
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanket, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
August
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. RSVP online here.
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. RSVP online here.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your ticketshere.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
]]>tag:blogger.com,1999:blog-7603623538704526555.post-4247059954688364139<![CDATA[DROUGHT and other news for the diggers]]>2012-07-28T04:10:54+00:00http://news.yahoo.com/us-drought-woes-deepen-205015591.html
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanet, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
---------
Thursday, July 26th Harvest -Kale -Rosa Lingua Onion -Head Lettuce -Jalapeno -Hot Portugal Pepper -Oregano -Dill -Basil -Elephant Garlic
Recipes:
Kale Chips:
Ingredients:
kale
olive oil
sea salt
any seasoning you want! ( garlic powder, chili powder, cheese, old bay... the options are endless!)
1. tear up kale into bite sized pieces.
2. toss with olive oil.
3. sprinkle with seasonings.
4. Bake at 350 for 10-12 minutes. make sure they don’t burn!!!
Dill Salad Dressing:
* I made this dressing and massaged my kale with it and a whole avocado for 3-5 minutes. super tasty!
Ingredients:
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
2 tablespoons chopped fresh dill
1/2 cup extra virgin olive oil
salt and pepper to taste
1. Place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly at the oil until emulsified.
---------
Sprouting Class Overview
This past Saturday, we had the pleasure of learning about sprouting and its wonderful nutrtional benefits from shareholder Jann Gest. We got to sample some sprouted lentils and sprouted millet bread! Jann toched bases on all parts of sprouting, from what to sprout, to how to sprout, to why! I think we all left feeling excited and ready to go sprout everything.
Sprouted Lentils
-------------
Farm Stand Saturdays Are in Full Swing!
Come check out the DeLaney Farm Stand on Saturdays from 9-12!
---------
Upcoming Events
August
Tour de Farm, a fundraiser for Ekar Farms. Sunday, August 5th, 8:00am - 1:00pm A 16-mile ride from Ekar Farm to DeLaney and back along the Highline Canal bike path. A fun family ride through the breadbasket of Denver. $18 per rider, $50 per family. More information and registration at ekarfarm.org.
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. An online RSVP form will be posted one month before the event.
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your tickets here.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your tickets here.
-------
A special Happy birthday to Heather!!!! And also to Faatma and Patrick who have both had birthdays this past month as well! We appreciate you all so much!
]]>** If you have not bought your tickets for this event, go ahead and do it now, here! It will sell out quickly!**
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanet, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
---------
Thursday, July 26th Harvest -Kale -Rosa Lingua Onion -Head Lettuce -Jalapeno -Hot Portugal Pepper -Oregano -Dill -Basil -Elephant Garlic
Recipes:
Kale Chips:
Ingredients:
kale
olive oil
sea salt
any seasoning you want! ( garlic powder, chili powder, cheese, old bay... the options are endless!)
1. tear up kale into bite sized pieces.
2. toss with olive oil.
3. sprinkle with seasonings.
4. Bake at 350 for 10-12 minutes. make sure they don’t burn!!!
Dill Salad Dressing:
* I made this dressing and massaged my kale with it and a whole avocado for 3-5 minutes. super tasty!
Ingredients:
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
2 tablespoons chopped fresh dill
1/2 cup extra virgin olive oil
salt and pepper to taste
1. Place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly at the oil until emulsified.
---------
Sprouting Class Overview
This past Saturday, we had the pleasure of learning about sprouting and its wonderful nutrtional benefits from shareholder Jann Gest. We got to sample some sprouted lentils and sprouted millet bread! Jann toched bases on all parts of sprouting, from what to sprout, to how to sprout, to why! I think we all left feeling excited and ready to go sprout everything.
Sprouted Lentils
-------------
Farm Stand Saturdays Are in Full Swing!
Come check out the DeLaney Farm Stand on Saturdays from 9-12!
---------
Upcoming Events
August
Tour de Farm, a fundraiser for Ekar Farms. Sunday, August 5th, 8:00am - 1:00pm A 16-mile ride from Ekar Farm to DeLaney and back along the Highline Canal bike path. A fun family ride through the breadbasket of Denver. $18 per rider, $50 per family. More information and registration at ekarfarm.org.
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. An online RSVP form will be posted one month before the event.
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your tickets here.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your tickets here.
-------
A special Happy birthday to Heather!!!! And also to Faatma and Patrick who have both had birthdays this past month as well! We appreciate you all so much!
]]>tag:blogger.com,1999:blog-7606175783486446281.post-1067551591852612608<![CDATA[Wild edible and medicinal plant class]]>2012-07-25T13:50:20+00:00Be there and eat square!
(720) 722-FARM]]>tag:blogger.com,1999:blog-7606175783486446281.post-5179912677224931335<![CDATA[Group buy fruit and grain]]>2012-07-25T13:27:25+00:00(c) TwoInTents.]]>tag:blogger.com,1999:blog-7606175783486446281.post-4367531952524141415<![CDATA[Steve and Sharon have raw milk shares!]]>2012-07-25T13:23:43+00:00(c) TwoInTents.]]>tag:blogger.com,1999:blog-7603623538704526555.post-1960547817880428050<![CDATA[Pictures of the season]]>2012-07-23T20:27:26+00:00
Alizah weeding
Liv planting Brussel Sprouts..... she planted the whole row by herself!
La Plata softneck garlic 2012
Seth with the fresh haul
]]>tag:blogger.com,1999:blog-7603623538704526555.post-1080076340109121590<![CDATA[Haile Selassie 120th Earthday]]>2012-07-23T19:51:25+00:00 InI give thanks on this day, the 120th Earth Day of H.I.M. Haile Selassie.
RAS Farms will be Ilahbrating with a special appearance at tonight's Midnite show in Oakland, CA. RAS will be in the house vending with our idren from I*Culture, now based in Grass Valley, CA. Come on by for deals on Hemp shopping bags, slipmats, Ras Farms soaps, Hemp T-Shirts, and a few of our one off camo designs.
"Discipline of the mind is a basic ingredient of genuine morality and therefore of spiritual strength. Spiritual power is the eternal guide, in this life and the life after, for man ranks supreme among all creatures. Led forward by spiritual power, man can reach the summit destined for him by the Great Creator."
"Since nobody can interfere in the realm of God we should tolerate and live side by side with those of other faiths. In the mystic traditions of the different religions we have a remarkable unity of spirit. Whatever religion they may profess, they are spiritual kinsmen. While the different religions in their historic forms bind us to limited groups and militate against the development of loyalty to the world community, the mystics have already stood for the fellowship of humanity in harmony with the spirit of the mystics of ages gone by."
- Haile Selassie]]>473904:5663252:19117844<![CDATA[Honey is Here!]]>2012-07-18T19:12:26+00:00Hello DeLaney Community!
----------
If you ordered a Partner Farmer Share with Western Colorado Honey, it is now in and ready for pick-up Thursday at the farm!
Heather and Faatma drove to Silt Colorado to meet with Paul Limbauch and his bees, and to pick-up all of our gallons of honey! Here are a few pictures from the trip.
** Please be sure to intial in the shareholder log book, under the tab Honey, when you pick-up your Western Colorado Honey!
---------
Hedgehog Caprese Salad: * Want something different to do with your basil? Try out this fun light summer dish!
*** RSVP for this Saturday, July 21st's Sprouting Workshop with Shareholder, Jann Gest! Join us in learning the simpler methods that transform nuts, seeds, grains, and legumes into super-foods!
JULY
Sprouting Workshop at DeLaney Community Farm
Saturday, July 21st, 10:00am DeLaney shareholder Jann Gest will host this workshop on simple methods that transform nuts, seeds, grains and legumes into super-foods! All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, as this workshop is limited to 20 participants.RSVP online here.
August
Tour de Farm, a fundraiser for Ekar Farms. Sunday, August 5th, 8:00am - 1:00pm A 16-mile ride from Ekar Farm to DeLaney and back along the Highline Canal bike path. A fun family ride through the breadbasket of Denver. $18 per rider, $50 per family. More information and registration at ekarfarm.org.
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. An online RSVP form will be posted one month before the event.
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your tickets here.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
---------
---------
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanet, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
--------
Happy Vegetable Eating!
]]>Hello DeLaney Community!
----------
If you ordered a Partner Farmer Share with Western Colorado Honey, it is now in and ready for pick-up Thursday at the farm!
Heather and Faatma drove to Silt Colorado to meet with Paul Limbauch and his bees, and to pick-up all of our gallons of honey! Here are a few pictures from the trip.
** Please be sure to intial in the shareholder log book, under the tab Honey, when you pick-up your Western Colorado Honey!
---------
Hedgehog Caprese Salad: * Want something different to do with your basil? Try out this fun light summer dish!
*** RSVP for this Saturday, July 21st's Sprouting Workshop with Shareholder, Jann Gest! Join us in learning the simpler methods that transform nuts, seeds, grains, and legumes into super-foods!
JULY
Sprouting Workshop at DeLaney Community Farm
Saturday, July 21st, 10:00am DeLaney shareholder Jann Gest will host this workshop on simple methods that transform nuts, seeds, grains and legumes into super-foods! All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, as this workshop is limited to 20 participants.RSVP online here.
August
Tour de Farm, a fundraiser for Ekar Farms. Sunday, August 5th, 8:00am - 1:00pm A 16-mile ride from Ekar Farm to DeLaney and back along the Highline Canal bike path. A fun family ride through the breadbasket of Denver. $18 per rider, $50 per family. More information and registration at ekarfarm.org.
Beekeeping Workshop: Hive Harvest Activities at DeLaney Community Farm Saturday, August 18th, 9:00 - 11:00am This beekeeping workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Learn how and when to harvest from various hive types at the farm. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, event is limited to 30 participants. An online RSVP form will be posted one month before the event.
September
Farm Closed Saturday, September 1st - Monday, September 3rd
Food Preservation Workshop: Water Bath Canning Demystified at DeLaney Community Farm Saturday, September 8th, 10:00am Nervous about canning? Wondering how it's done and whether you can pull it off? This class will demonstrate basic water bath canning techniques and provide you with the skills and resources to can fruit and acidic vegetables like tomatoes and picklets. Plan on leaving with recipes, a book list, and the confidence to can and prepare foods that will have you dreaming of summer in the middle of January. DeLaney shareholder Heidi Farr will host this workshop on water bath canning. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Beekeeping Workshop: Wax and Hive Winterizing at DeLaney Community Farm Saturday, September 15th, 9:00 - 11:00am This workshop is hosted by beekeeper Allan and Debbie Brown at Denver Urban Gardens' DeLaney Community Farm in Aurora. Need ideas on what to do with all that beeswax, in addition to candles? Also, learn how to get your hives ready for the winter. All DeLaney workshops are free for DeLaney shareholders and WIC participants, and there is a $10 suggested donation for all public attendees. RSVP required, class is limited to 30 participants. An online RSVP form will be posted one month before the event.
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm Sunday, September 16th, 10:00am
Please join us for the 2nd Annual Sunday Brunch in the Field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Brunch will be held on the ground, so bring your picnic blanket, chairs and whatever else you might need. Suggested Donation is $10 per Adult, and $5 per child under 12 years of age. The Brunch is limited to 150 people. Purchase your tickets here.
October
Last Shareholder Vegetable Pickup Thursday, October 4th, 4:00 - 7:00pm
Last Shareholder Work Day Friday, October 12th
---------
---------
Second Annual Farm-to-Table Brunch with Snooze at DeLaney Community Farm
Sunday, September 16th, 10am
Please join us for the 2nd annual Sunday Brunch in the field, a farm-to-table fundraising event featuring food from DeLaney and our partners around Colorado. For the second year in a row snooze, an A.M. Eatery, will be sending their chefs to the farm to prepare a delicious breakfast with food harvested directly from the farm! Also for the second year in a row Whole Foods Market will be providing fresh coffee and juices. We would like to thank Snooze and Whole Foods Market so very much for all of their time, energy, and for their support of our mission.
Brunch will be held on the ground. so bring your picnic blanet, chairs, and whatever else you might need. Suggested Donation is $10 per adult, and $5 per child under 12 years of age. The brunch is limited to 150 people and will sell out fast! Please do go ahead and purchase your tickets here ! This is an event you certainly will not want to miss.
Thank you to our supporters, Whole Foods Market and Snooze!
--------
Happy Vegetable Eating!
]]>tag:blogger.com,1999:blog-7603623538704526555.post-6753894559883399153<![CDATA[Grist- Vandana Shiva talks with Bill Moyers about the food system]]>2012-07-13T05:03:42+00:00http://grist.org/food/vandana-shiva-talks-with-bill-moyers-about-the-food-system-video/]]>tag:blogger.com,1999:blog-7606175783486446281.post-2139105392017893541<![CDATA[Preventing fire at your farm or ranch - tips from OEM and Elizabeth Fire]]>2012-07-09T17:25:44+00:00
Elbert County OEM and Elizabeth Fire released a video on how to reduce your risks of fire.You can do a lot to reduce your risks of fire at your home, farm or ranch.And it is never too early to think about fire.Fire mitigation begins with building a defensible space around structures or around areas that you want protected from fire, including crops, barns, animal pens or even your own home.
Zone 1, which is 15 feet immediately around the location you will be defending, keep vegetation low and, if possible, irrigated and green.Measure the 15 feet from your decks, overhangs, fences… the furthest perimeter of the area you seek to defend.If there are trees in that area, keep them well spaced so that they do not spread fire one to another easily.Choose trees that resist fire (some trees have adapted to burn easily as a means of preparing ground for their seedlings and can even emit flammable oils into the air!).Keep this zone free of trash and debris, anything that might easily catch on fire.
Zone 2, which is all those areas which are used, will have low grass – such as a grazed pasture or pen, or mowed lawn – so that fire will have a hard time approaching Zone 1.Thin trees and shrubs of dead wood to within 10 feet of the ground so that there are no “ladder fuels” that might carry fire from the grass below to the crowns of the trees and shrubs.
Zone 3, which represents a perimeter of a property and may not be present on small acreages or residential lands, is managed in traditional forest or prairie management techniques.Prune away from power lines, thin out fuels on the forest or prairie floor, and as much as is feasible or necessary, reduce deadwood (deadwood is essential to a farm or forest, providing necessary habitat for some creatures, but extensive deadwood presents a fire risk).Make sure that grasses do not touch fencelines.
Stack flamables, such as firewood, uphill: fire travels best uphill.Make sure to provide access lanes for fire trucks and, if possible, water supplies.Contact your local fire department to learn their requirements.
]]>http://kinikinfoods.com/?p=444<![CDATA[Kinikin Heights has merged with Parker Pastures!]]>2012-06-29T03:49:12+00:00[..read more..]]]>Parker Pastures has taken over operations at Kinikin Heights, including the care of all livestock and fulfillment of orders and sales. For customers, it shouldn’t change much except you will be getting to know some new, friendly faces. Jeff and Jenika have been looking to scale down their operation and Parker Pastures was looking to expand so it has been a perfect fit for both parties. You will continue to get the same high quality, delicious tasting meats, raised using holistic management practices. For more information on Parker Pastures and their philosophies, please visit www.parkerpastures.com
We give our sincerest thanks to all of our customers and supporters over the years. You all made our work worthwhile. And we are so excited that Parkers will now be stepping in to provide you with locally raised, healthy, grass-fed meats. Knowing that our customers will be taken care of by people that genuinely care about the well being of the animals and the land makes the decision to step down that much easier on us. Please feel free to stay in touch!
Jeff and Jenika Downs
]]>tag:blogger.com,1999:blog-7606175783486446281.post-1430046933069751094<![CDATA[]]>2012-06-24T01:21:44+00:00An easy to eat snack for hot days is one of the tastiest of the summer, too.Combine a quarter cup of your favorite nuts or seeds (I like almonds, pistachios or pumpkin seeds), a pinch of salt (if they are not already salted), and an eighth to a quarter cup fresh honey.Mix them together, and sprinkle a teaspoon of ground ginger on top.Serve with a spoon!
We have some of the best fresh honey, nuts and seeds around, and at prices that just can't be beat. Fresh from the farm to your table! Call (720) 722-FARM or email twointents@gmail.com to order!]]>tag:blogger.com,1999:blog-8187001263670665374.post-439639987810516357<![CDATA[]]>2012-06-09T18:28:00+00:00 We had so much fun with our Ridgway 5th grade class! Thank you guys for being such great helpers!]]> We had so much fun with our Ridgway 5th grade class! Thank you guys for being such great helpers!]]>http://oledernfarm.tumblr.com/post/24615455108<![CDATA[Ole Dern Farm Full Diet CSA pickup is today from 4-7 at the Farm. We will also have $3/doz pullet...]]>2012-06-07T16:38:48+00:00Ole Dern Farm Full Diet CSA pickup is today from 4-7 at the Farm. We will also have $3/doz pullet eggs and all natural grass fed and pastured cuts of meats for sale.
Aren’t a member? No problem! Stop by the Farm today from 4-7 to pick up a $15 bag of veggies.
Stop by the Farm today to sign up for your Ole Dern Full Diet CSA share. We have a few spots remaining.
Thanks Everyone! See you there!
]]>Ole Dern Farm Full Diet CSA pickup is today from 4-7 at the Farm. We will also have $3/doz pullet eggs and all natural grass fed and pastured cuts of meats for sale.
Aren’t a member? No problem! Stop by the Farm today from 4-7 to pick up a $15 bag of veggies.
Stop by the Farm today to sign up for your Ole Dern Full Diet CSA share. We have a few spots remaining.
Rented a ditch witch for trenching the electrical and for the water pipe.
Getting electrical and pipes to the well
160 feet of pipe from the well to the field.
Courtney, my dad and my mom came to help us set the irrigation up.
David waiting for water to make it to the field.
The moment we have been waiting for for over a year!!!
]]>tag:blogger.com,1999:blog-7606175783486446281.post-4764469237548344223<![CDATA[Spinach learns a new trick]]>2012-06-02T18:30:45+00:00(c) TwoInTents.]]>tag:blogger.com,1999:blog-7606175783486446281.post-5909569942619484832<![CDATA[Rev. Ron's blessed chickens]]>2012-06-02T18:28:34+00:00(c) TwoInTents.]]>tag:blogger.com,1999:blog-7606175783486446281.post-3709781601771381091<![CDATA[Milk fed pork in milk]]>2012-06-02T18:27:43+00:00(c) TwoInTents.]]>http://oledernfarm.tumblr.com/post/24261340672<![CDATA[Drake Road Farmer's Market this Morning (Sat 6/2) 10-1.]]>2012-06-02T14:33:52+00:00Morning Everyone! What a gorgeous day for a Farmer’s Market. We’ll be at the Drake Road Farmers Market from 10-1pm
We’ll have lots of plant starts, onions, peas, radishes, beets, herbs, TONS of greens and of course our gourmet salad mix. We will also have all natural, grass fed meats available for purchase.
Let us know if you are interested in an Ole Dern Farm Full Diet CSA Share. We have a few remaining shares.
Thank you for your support! See you at the Market!
]]>Morning Everyone! What a gorgeous day for a Farmer’s Market. We’ll be at the Drake Road Farmers Market from 10-1pm
We’ll have lots of plant starts, onions, peas, radishes, beets, herbs, TONS of greens and of course our gourmet salad mix. We will also have all natural, grass fed meats available for purchase.
Let us know if you are interested in an Ole Dern Farm Full Diet CSA Share. We have a few remaining shares.
Thank you for your support! See you at the Market!
]]>http://oledernfarm.tumblr.com/post/24194845189<![CDATA[Drake Road Farmer's Market tomorrow Morning (Sat 6/2))]]>2012-06-01T14:17:41+00:00Morning Everyone! Hope to see you at the Drake Road Farmer’s Market tomorrow, Saturday 6/2. We’ll have plant starts, onions, peas, radishes, beets, herbs, TONS of greens and of course our gourmet salad mix. We will also have all natural, grass fed meats available.
Let us know if you are interested in an Ole Dern Farm Full Diet CSA Share. We have a few remaining shares.
Thank you for your support! See you at the Market!
]]>Morning Everyone! Hope to see you at the Drake Road Farmer’s Market tomorrow, Saturday 6/2. We’ll have plant starts, onions, peas, radishes, beets, herbs, TONS of greens and of course our gourmet salad mix. We will also have all natural, grass fed meats available.
Let us know if you are interested in an Ole Dern Farm Full Diet CSA Share. We have a few remaining shares.
Thank you for your support! See you at the Market!
]]>http://oledernfarm.tumblr.com/post/23797411624<![CDATA[Drake Road Farmer's Market this Morning (Sat)]]>2012-05-26T14:49:51+00:00
Morning Everyone!
We hope to see you today at the Drake Road Farmer’s Market from 10-1. We’ll have veggies starts, gourmet salad greens, and all natural pastured meats.
FYI…Ole Dern Farm’s Full Diet CSA starts this Thursday (5/31) with pick up at the Farm from 2-7. If you have not signed up for your weekly share, you may do so at the market as we have a few remaining shares. Visit our website for more information!
See you there!!
]]>
Morning Everyone!
We hope to see you today at the Drake Road Farmer’s Market from 10-1. We’ll have veggies starts, gourmet salad greens, and all natural pastured meats.
FYI…Ole Dern Farm’s Full Diet CSA starts this Thursday (5/31) with pick up at the Farm from 2-7. If you have not signed up for your weekly share, you may do so at the market as we have a few remaining shares. Visit our website for more information!
Ole Dern Farm will be at the Drake Road Farmer’s Market on Saturday (5/20) from 10-1pm.
We’ll have veggies starts, gourmet salad greens, eggs and all natural pastured cuts of meat.
You can also sign up for your 2012 Full Diet CSA Share with Ole Dern Farm. We only have a couple shares remaining for the season.
We’ll see you at the Market!
]]>
Ole Dern Farm will be at the Drake Road Farmer’s Market on Saturday (5/20) from 10-1pm.
We’ll have veggies starts, gourmet salad greens, eggs and all natural pastured cuts of meat.
You can also sign up for your 2012 Full Diet CSA Share with Ole Dern Farm. We only have a couple shares remaining for the season.
We’ll see you at the Market!
]]>http://oledernfarm.tumblr.com/post/23551508354<![CDATA[Thank You - ComeBackToTheTable.com]]>2012-05-22T17:37:02+00:00Thank you, Come Back To The Table!
You have been fantastic supporter of Ole Dern Farm and we wanted you to know we really appreciate it!
Please visit their website and like em’ on Facebook, you’ll be glad you did!!
]]>http://oledernfarm.tumblr.com/post/23349183863<![CDATA[Drake Road Farmer's Market Today from 10-1]]>2012-05-19T14:18:06+00:00Morning Everyone! Can’t wait to see you today (Sat) at the Drake Road Farmer’s Market form 10-1. We’ll have spring goodies like greens and radishes as well as starts for your garden!
While your at the market, don’t forget to ask about signing up for your 2012 Full Diet CSA Share. Let us know if you have any questions.
See you there!
]]>Morning Everyone! Can’t wait to see you today (Sat) at the Drake Road Farmer’s Market form 10-1. We’ll have spring goodies like greens and radishes as well as starts for your garden!
While your at the market, don’t forget to ask about signing up for your 2012 Full Diet CSA Share. Let us know if you have any questions.
See you there!
]]>http://www.lorasnourishingproduce.com/blog/?p=453<![CDATA[Nala is a Collie just like Lassie:)]]>2012-05-18T03:40:27+00:00
]]>http://www.lorasnourishingproduce.com/blog/?p=449<![CDATA[Nala comes to Grace Farm!]]>2012-05-18T03:39:30+00:00
Nala comes to Grace Farm!
]]>http://oledernfarm.tumblr.com/post/23237792854<![CDATA[Drake Road Farmer's Market Saturday]]>2012-05-17T18:18:49+00:00Ole Dern Farm will be at the Drake Road Farmer’s Market on Saturday (5/20) from 10-1pm. We’ll have veggies starts, gourmet salad greens, eggs and all natural pastured cuts of meat.
You can also sign up for your 2012 Full Diet CSA Share with Ole Dern Farm.
We’ll see you at the Market!
]]>Ole Dern Farm will be at the Drake Road Farmer’s Market on Saturday (5/20) from 10-1pm. We’ll have veggies starts, gourmet salad greens, eggs and all natural pastured cuts of meat.
You can also sign up for your 2012 Full Diet CSA Share with Ole Dern Farm.
We’ll see you at the Market!
]]>http://oledernfarm.tumblr.com/post/23237331116<![CDATA[California food police gone wild: LA County health enforcers conduct door-to-door raw milk confiscation operations]]>2012-05-17T18:07:53+00:00California food police gone wild: LA County health enforcers conduct door-to-door raw milk confiscation operations]]>California food police gone wild: LA County health enforcers conduct door-to-door raw milk confiscation operations]]>tag:blogger.com,1999:blog-8187001263670665374.post-4282878786028986772<![CDATA[Montrose Farmers Market]]>2012-05-14T23:46:00+00:00 Farmers markets are starting on the Western Slope! We had a successful time at our first farmers market of the season in Montrose. We will be there every Saturday until October, so be sure to visit us:) The Gardens are getting filled with delicious veggies this month. Today we planted our third round of tomatoes in the high tunnels as well as our first row of squash. Check out some pics!
Broccoli is coming on hard, just in time for the markets. We will be bringing more broccoli this weekend.
Kale, Kohlrabi, and Cabbage transplants are finally outside and in the ground.
Cover crop seeding in the back, mulched in hay. In the front, we have lettuce, spinach, and arugula seeds ready to germinate.
"A row full of tomatoes helps the medicine go down!"
First round of cilantro.]]> Farmers markets are starting on the Western Slope! We had a successful time at our first farmers market of the season in Montrose. We will be there every Saturday until October, so be sure to visit us:) The Gardens are getting filled with delicious veggies this month. Today we planted our third round of tomatoes in the high tunnels as well as our first row of squash. Check out some pics!
Broccoli is coming on hard, just in time for the markets. We will be bringing more broccoli this weekend.
Kale, Kohlrabi, and Cabbage transplants are finally outside and in the ground.
Cover crop seeding in the back, mulched in hay. In the front, we have lettuce, spinach, and arugula seeds ready to germinate.
"A row full of tomatoes helps the medicine go down!"
First round of cilantro.]]>http://oledernfarm.tumblr.com/post/22902117916<![CDATA[Ole Dern Farm at Drake Rd. Farmer's Market TODAY (Sat) 10-1.]]>2012-05-12T14:21:58+00:00We’re at the Drake Road Farmer’s Market from 10-1 TODAY.
We have veggies starts, our gourmet salad greens blend and many cuts of all natural pastured meats.
]]>http://oledernfarm.tumblr.com/post/22840942549<![CDATA[Ole Dern Farm at Drake Rd Farmer's Market Sat. 10-1p]]>2012-05-11T14:20:19+00:00We’ll be at the Drake Road Farmer’s Market from 10-1 tomorrow (Sat). We’ll have veggies starts, our gourmet salad greens blend and many cuts of all natural pastured meats.
]]>We’ll be at the Drake Road Farmer’s Market from 10-1 tomorrow (Sat). We’ll have veggies starts, our gourmet salad greens blend and many cuts of all natural pastured meats.
]]>tag:blogger.com,1999:blog-7603623538704526555.post-144646911247785973<![CDATA[The Urban Spot- Crisp greens and summer tees]]>2012-05-06T03:48:53+00:00
lettuce heads & bok choi
coldframes
greens busting out of the coldframe
desert
fresh hemp shopping bags- $25
mini heads closeup
jungle tiger
woodland guerrillas
crisp white tees for summer- men's only $15
1st time the old school R.A.S. logo is on camo tees. Limited run for for city or the bush. Email for availability. $30
]]>http://www.urbiculturecommunityfarms.org/1/post/2012/05/healthy-bodies-and-spirits-celebrate-the-good-earth.html<![CDATA[Healthy Bodies and Spirits Celebrate the Good Earth]]>2012-05-02T23:41:00+00:00Healthy Bodies and Spirits Celebrate the Good Earth May 2, 2012 by admin
by Basha Cohen
NORTH DENVER – North Denver’s fitness fanatics and healthy heads celebrated the good earth, with a community outpouring of events surrounding Earth Day.
Edison kicked it off with their annual Earth Day parade, replete with exotic hats honoring Mother Nature. The Edison Green Team comprised of 35 students, staff and parents focus on environmental topics, from solar energy to vermiculture, yoga and organic produce.
Columbian Elementary, too, is in full swing planting their new garden. An extraordinary combination of a living classroom on the playground teaches children about eating healthy and caring for our planet in a day-to-day way. Candice Orlando, founder of UrbiCulture Community Farming Group, has worked in concert with the Kitchen Community, to ensure the donation of fanciful beds. This garden will offer summer classes run by 3rd grade teacher, Brenna Brooks-Larson, “to educate children about fresh food from seed to plate.” An onsite farm stand will be hosted weekly for the community to partake in fresh grown produce. Making it a total community effort, North High students and their “Garden of Youth” program that assists disabled kids, will help tend the beds ensuring healthy, happy gardens are maintained throughout the summer.
Sloan’s Lake offered the backdrop for the 2nd annual Mile High 5 Run. Three schools, Brown International Academy, Edison Elementary and Valdez, along with many runners from Sandoval, joined together for three competitions, a Fun Run 5000 ft for the tiny, a 5K race and a 5 Mile run. De Bonnell and Ben White, fearless leaders noted with characteristic enthusiasm, “There were 423 participants, a 50% increase over last year. We owe the community and sponsors a ‘Big ‘ole thank you!’” All three schools will benefit from the proceeds toward their Wellness programs. The runners ranged from babes in running carriages to Over-Sixties who were every bit as heart smart and fit as the nimble nine year olds. Sweat met with smiles as the backdrop of our glorious Rocky Mountains remind us that this truly is the Good Earth.
]]>tag:blogger.com,1999:blog-7603623538704526555.post-4680487391175841145<![CDATA[Boulder County's RAS Farms uses Rastafari principles- land and farming considered sacred]]>2012-04-17T13:26:10+00:00http://www.dailycamera.com/features/ci_20356486/boulder-countys-ras-farms-uses-rastafari-principles
Ones would find it interesting that the print version of the article actually came out on Easter Sunday, while the online version was out the next day.
(pictures copyrighted - Daily Camera/ Jeremy Papasso)
CSA Shares are still available. The pickups will start on May 10th. ]]>tag:blogger.com,1999:blog-8187001263670665374.post-2737853893070349894<![CDATA[Buckhorn in April; the calm before the storm]]>2012-04-13T21:36:00+00:00 Strawberry plants mulched in fresh hay and leaves.
The Dome is stocked with goodness! Potatoes are eyeing out, tomatoes are bursting through their cells, and transplants are ready to go into the ground. It's Spring at Buckhorn:)! We are working long days this month, enjoying all the flowering, transplanting, and tilling. Just one more month until the Montrose market and we can't wait! Two of our interns Aaron, and Gerber left two weeks ago. A new flush of interns are expected to arrive within the next two months, just in time for all the wonderful harvesting we will be doing.
Here are a few pictures of the progress!
Many of the fruit trees are starting to flower. This is one of the beautiful plums and we just love these flowers, not to mention their fragrance! We will be experiencing a cold weekend this week, we are hoping these suckers will hang in there. We will be moving the chicken this week to the orchard so that they can start scratching all the wonderful grass under the fruit trees. They will love a new home:)
We are working on irrigation, slowing but surely. This has to be one of the trickiest parts of any farm, but when you have a good system, you have good food.
The Winter Rye. I want to sleep in a bed of rye! As a cover crop, the rye has done a wonderful job keeping down the weeds. We will till the rye beds in for warm season crops when we start planting.
Make sure to check out our Summer CSA information, we still have shares available. If you do not get a share, be sure to visit us at the Montrose market that starts in May and then the Telluride and Ridgway markets starting in June!!!!!]]> Strawberry plants mulched in fresh hay and leaves.
The Dome is stocked with goodness! Potatoes are eyeing out, tomatoes are bursting through their cells, and transplants are ready to go into the ground. It's Spring at Buckhorn:)! We are working long days this month, enjoying all the flowering, transplanting, and tilling. Just one more month until the Montrose market and we can't wait! Two of our interns Aaron, and Gerber left two weeks ago. A new flush of interns are expected to arrive within the next two months, just in time for all the wonderful harvesting we will be doing.
Here are a few pictures of the progress!
Many of the fruit trees are starting to flower. This is one of the beautiful plums and we just love these flowers, not to mention their fragrance! We will be experiencing a cold weekend this week, we are hoping these suckers will hang in there. We will be moving the chicken this week to the orchard so that they can start scratching all the wonderful grass under the fruit trees. They will love a new home:)
We are working on irrigation, slowing but surely. This has to be one of the trickiest parts of any farm, but when you have a good system, you have good food.
The Winter Rye. I want to sleep in a bed of rye! As a cover crop, the rye has done a wonderful job keeping down the weeds. We will till the rye beds in for warm season crops when we start planting.
Make sure to check out our Summer CSA information, we still have shares available. If you do not get a share, be sure to visit us at the Montrose market that starts in May and then the Telluride and Ridgway markets starting in June!!!!!]]>tag:blogger.com,1999:blog-7603623538704526555.post-7256870981812855882<![CDATA[Spring is here/ 2012 CSA announcement]]>2012-03-09T19:15:46+00:00
In honor of the day, we've also opened up our 2012 CSA program for people to sign up. The brochure can be veiwed/ downloaded from the opening page of our website www.rasfarms.com Payments can be made via www.paypal.com
We will be taking a sabbatical from the 2012 season from the Boulder County Farmers' Market. This means that the CSA will be our primary marketing outlet. ( We will NOT be offering Saturday pickups at market!!!) Hopefully, this will ease up on the grind a bit, and allow for some more family time. It's due to the success of last year's CSA that we feel comfortable trying this. Please consider adding the CSA program to you or your families lifestyle. There is a limited number of shares, so don't delay!]]>tag:blogger.com,1999:blog-8187001263670665374.post-2388219018585990835<![CDATA[Buckhorn in March]]>2012-03-03T18:19:00+00:00
We are all ready for Spring here at Buckhorn. The cows are calving, chickens brooding, goats are kidding, tomatoes are germinating, and the crew at Buckhorn patiently waiting for the weather to show signs of Spring. Only three weeks away from finishing a successful winter CSA, plans are being made for early spring. We have turned over 'mars' (high tunnel) into cover crop, while experimenting with different kinds of tillage.
"MARS" The other two high tunnels, Scorpio and Polaris, are still in harvest.
Farmers Market committees are currently working out their schedules, which we will be posting very shortly. We still have openings for the summer CSA! If you are interested please email us for the application. It is going to be a fun and exciting year!]]>
We are all ready for Spring here at Buckhorn. The cows are calving, chickens brooding, goats are kidding, tomatoes are germinating, and the crew at Buckhorn patiently waiting for the weather to show signs of Spring. Only three weeks away from finishing a successful winter CSA, plans are being made for early spring. We have turned over 'mars' (high tunnel) into cover crop, while experimenting with different kinds of tillage.
"MARS" The other two high tunnels, Scorpio and Polaris, are still in harvest.
Farmers Market committees are currently working out their schedules, which we will be posting very shortly. We still have openings for the summer CSA! If you are interested please email us for the application. It is going to be a fun and exciting year!]]>tag:blogger.com,1999:blog-7603623538704526555.post-5767616339364742665<![CDATA[The don Dada Eliot Colman]]>2012-02-26T19:56:23+00:00http://www.nytimes.com/2012/02/23/garden/living-off-the-land-in-maine-even-in-winter.html
Make sure to check the slide show accompanying the article.]]>http://www.urbiculturecommunityfarms.org/1/post/2012/02/urbiculture-and-waste-farmers-on-channel-7-news.html<![CDATA[Waste Farmers and UrbiCulture on Channel 7 news]]>2012-02-22T01:43:47+00:00
Waste Farmers grows and builds the most amazing soil! We used them for our starts last year and will continue to use it for our starts this year and it will be used in our raised beds at Columbian. Their soil is alive and you will not need to add anything else to it. Plants just take off and love the goodness that has been created by the soil biologist John Paul, the founder of Waste Farmers. UrbiCulture was asked to talk to 7 news about his soil. Here is the story and we hope you support this amazing business and use their soil this spring and summer! http://www.thedenverchannel.com/news/30499110/detail.html http://www.wastefarmers.com/
]]>http://frogstarfarm.com/blog1/?p=1946<![CDATA[There Will be Snacks There Will]]>2012-02-19T21:40:50+00:00
This is a great post (complete with photos) from Jessie. Last year she was a volunteer on the farm. This year we plan to pay her for some hours. That this post’s title references one of my favorite songs about the apocalypse makes a good thing even better.
Sure, it’s winter, but we’re busy planning and preparing the [...]]]>
This is a great post (complete with photos) from Jessie. Last year she was a volunteer on the farm. This year we plan to pay her for some hours. That this post’s title references one of my favorite songs about the apocalypse makes a good thing even better.
Sure, it’s winter, but we’re busy planning and preparing the farm for the imminent growing season. (We’ll be flush with seedlings soon!) I started working on the farm last May. I met Mike and Gheda more than ten years ago and our lives lead us down different but occasionally convergent paths. I am very glad to know them and I am perhaps even more glad that they have started the farm. It has been a joy to come by every week and spend time with my friends and young Milo and work on the farm. A slightly back tweaking and at times a sweaty joy, but an absolute joy nonetheless.
I also got to meet and work alongside other interesting and kind people. They were funny as well, which is a bonus when you’re looking at crates of shallots that need to get in the ground or rows upon rows of tomatoes that need harvesting.
Even when it was just Gheda and me at the harvest, there were plenty of other friends. Chickens and squirrels as well as dogs and call the farm home. I crossed paths with a praying mantis and witnessed a spider and wasp playing tug-o-war. Additionally, we met some new insect friends (some might be seen as pests, sure, but aren’t we all?) there was an enchanting group of gluttonous beetly creatures who could not get enough of a specific roma tomato and the strikingly metallic green bee-like creatures that were hanging out under the shade of the cottonwoods, checking out the raised bed of just-blooming herbs. (The less said about the two great aph-lictions the better.)
Once again the farm is expanding and we are looking forward to our little community growing. The idea of community is important to all of us and there is little I can think of that bonds people (and is as fun) as sharing work in the field. Our vision and scope of the farm is not only leaning towards building on our own farm family but also giving more to the greater community. In our planning, we increased our plantings to include food grown for donation to add to the donations made at the end of market. We’re looking into other ways we help get fresh vegetables to folks. There will be more on this in the future, as we suss it out.
Socially (as well as on the educational front), we’re planning monthly demonstrative dinners by Chef Ryan and other events. Last year we had a few dinners, but it will be good to see everyone more often. Of course, the accomplishments of hard work are reward in themselves—not to mention the delicious veggies!—but the dinners are delightful evenings with storytelling, fantastic food, and the potential for an impromptu music session.
While I am usually found quietly reading a book or writing some part of a story in my head and not saying much (although there are times I am sure Gheda would like me to shut my beet hole), I find it is easy to relax the brain and be more social amongst the rows. I’m looking forward to having additional company in the field, and I am curious to see who I will meet this year.
We have had the information up on Facebook, but it’s time we put it here. Below is the sketch of what our CSA Paid and Barter Memberships will look like. There are more details, but those can be learned by contacting us.
Here is the general info for our CSA:
Pay for Veggies CSA: $550 for 21 weeks or $300 for every other week
It includes veggies for 3-4 people, a class and light farm dinner once a month, and discounts on plants and flowers.
Barter CSA: This involves committing to 5 hours of work per week for 21 weeks. Mostly we need harvest help on Thursday and Friday but there are other week days that would work, especially before the market season starts. There is also a possibility of helping at the market on Saturday.
]]>http://frogstarfarm.com/blog1/?p=1940<![CDATA[2012 – Off and Running]]>2012-02-19T21:14:05+00:00
This week we seeded out our first 600 plants for the 2012 season. We started kale, lettuce, pac choi, broccoli, bunch onion and broccoli rabb which we will transplant to the field (under low-hoops) in mid-March. For the last couple months, I had been feeling a lot of nervous energy and apprehension about the new season. [...]]]>
This week we seeded out our first 600 plants for the 2012 season. We started kale, lettuce, pac choi, broccoli, bunch onion and broccoli rabb which we will transplant to the field (under low-hoops) in mid-March. For the last couple months, I had been feeling a lot of nervous energy and apprehension about the new season. But after a couple hours in the grow room, playing with soil and seeds, I’m feeling relieved and energized for the new year. I remember why we do this and am exited for another big season.
]]>tag:blogger.com,1999:blog-8187001263670665374.post-8704281379034642236<![CDATA["Organic Farms are Everywhere"]]>2012-02-10T16:01:00+00:00 Check out Organic Farms are Everywhere We had so much fun meeting Nic and Jim. They have a wonderful blog and facebook page about their adventures around the country, interviewing organic farmers everywhere they go. Check it out!]]> Check out Organic Farms are Everywhere We had so much fun meeting Nic and Jim. They have a wonderful blog and facebook page about their adventures around the country, interviewing organic farmers everywhere they go. Check it out!]]>tag:blogger.com,1999:blog-7603623538704526555.post-7332729266666161105<![CDATA[Inspiration]]>2012-02-08T00:34:19+00:00
Give thanks to Ras Scott for finding/ sharing the picture
]]>tag:blogger.com,1999:blog-8187001263670665374.post-475744312892040715<![CDATA[New Additions]]>2012-02-06T17:24:00+00:00 Check out the new additions to the blog that we will be updating weekly:) We have three new interns on the farm. Their bios are being shared with you under "the new agrarians." The gardens are slowly getting cleaned up for another wonderful year of fresh veggies. The dome is getting filled up, full of spring starts. We are loving the snow we have been getting...more moisture!]]> Check out the new additions to the blog that we will be updating weekly:) We have three new interns on the farm. Their bios are being shared with you under "the new agrarians." The gardens are slowly getting cleaned up for another wonderful year of fresh veggies. The dome is getting filled up, full of spring starts. We are loving the snow we have been getting...more moisture!]]>http://www.urbiculturecommunityfarms.org/1/post/2012/02/urbicultures-farm-fresh-living-develops-deep-local-roots.html<![CDATA[UrbiCulture’s Farm fresh living develops deep local roots]]>2012-02-04T22:10:38+00:00_This article was written for the North Denver Tribune by Basha Cohen | NORTH DENVER – The trend toward going green has long left fad status and is creating an indelible footprint into the psyche of our planet. One of the tenets of this movement is the need for creating a more hyper-local business model. Instead of shipping produce 1,500 miles from ground to shelf, consumers and business leaders are bringing it closer to home. Local sources of food supply, and farm-to-table dining, be it at home or in restaurants, have swept the nation. Neighborhood Supported Agriculture (NSA) is sprouting up in urban farms around the city. Within our neighborhood quadrant, UrbiCulture Community Farms and Heirloom Gardens are based in NW Denver; City Mouse Garden is in Wheat Ridge and Star Acre Farms in Arvada. Dana Miller is growing food in city parks around Denver working with the park system to move beyond flowerbeds. This enables productivity of public land to donate food to shelters.
It is safe to say that the urban farmer is no longer a myth, but a reality that is taking root in our own backyard. Local visionaries like Justin Cucci have brought their own unique farm fresh dining to Root Down. Frank Bonanno of Lou’s makes 12-20 varieties of cheeses every week with locally produced milk. Neighborhoods like Sunnyside have created their own urban farms out of the yards of local residents. Candice and John Orlando, founders of UrbiCulture Community Farms have eight plots in the Sunnyside neighborhood and bring life to the concept. As executive director, Candice Orlando’s mission is to provide affordable, locally grown produce to Denver’s low-income families, women’s shelters and public schools. Families join the UrbiCulture Community Farm and receive fresh vegetables and fruit for twenty weeks, all farmed locally. Prices range from $250-$500 for half or full shares. Low-income shares are available for $25-50 in exchange for volunteering. “If you do the math at a grocery store, buying two tomatoes, two summer squash, peppers, carrots and eggplant, the prices are equivalent or less. It’s cheaper and we pick that morning and you get it that afternoon…and it’s grown in your neighborhood with a lot of love.”
One of the key components of a greener society is the notion of connecting kids to real food. The Kitchen Community, founded in 2011 in Boulder has embarked on that mission. They have created the concept of “Learning Gardens,” believing that creating outdoor classrooms will be a positive long-term investment for schools everywhere. Co-founder Kimbal Musk introduced the concept at Schmitt Elementary, the first DPS school installation last fall. “We have tried to do everything different from traditional gardens behind chain link fences. We put the garden next to the playground so that kids can play in it, explore and become involved. We encourage teachers to create an outdoor classroom and teach in the garden.” These learning gardens are bringing communities together to build and maintain them. They are reversing the trends in childhood obesity and improving test scores. Governor John Hickenlooper, inspired by the installation said, “We need to get kids healthy now to avoid diabetes later on. Studies prove over and over again that if kids eat better they learn better. When kids are exercising in the garden, and see where food comes from, what’s not to like?”
One of the cornerstones of these gardens are the curvy, modular garden beds made of recycled materials that can be designed in many different configurations. They are raised above ground level and have irrigation systems built into them. The artist and designer, Jen Lewin, puts an emphasis on “Fun, playful and interactive design.” By bringing the garden up closer to the kids level, it is easier for them to actually work in and become one with the land.
Tom Boasberg agrees with this whole earth approach. “DPS has been working hard to put a stronger emphasis on healthy foods over the last few years. These gardens help make that happen.” Neighborhood schools like Brown International Academy, Edison and Ana Marie Sandoval are pioneers that reflect Boasberg’s sentiments. Brown introduced “The Lettuce Lounge” in the lunchroom and full-fledged recycling programs. Ana Marie Sandoval has taken it a step further with composting programs to engage students and their commitment to the good earth.
UrbiCulture is taking a cue from this groundbreaking trend, and is working with Columbian Elementary School to install a Rain Garden this spring. Orlando notes, “This learning landscape will be a collaboration of many organizations to help fund it. The Kitchen Community will be donating 94% of the beds to us. The soil for the garden will be filled by ‘Waste Farmers’, local suppliers of soil and compost, as well as irrigation specialists.” One of the unique aspects of this garden is UrbiCultures’ community commitment. Part of the cost of this project includes hiring North High School and Columbian Elementary students to manage the garden in the summer. “This will be an opportunity to teach them about working, and ensure that this multi-generational garden becomes a living, breathing, and well-tended landscape.” Because it is so costly to install a garden of this magnitude, anywhere from $25,000-35,000, the team is counting on fundraising and grants to make this dream a reality for one of our lowest income Northwest schools. The Wolcott Family Foundation has generously donated $4500 already.
UrbiCulture is hosting the “1st Annual Farmraiser, a Carnivale of Local Food & Art.” Orlando says, “This is going to be a night about showcasing how amazing our community is.” Variety reigns from Nadiaunique, an R&B soul-singer, Hawaiian Hula Dancer Yvonne Pana Puanani Siu-Runyan, Karina Constantino performing with live music by Lexi Honi to Micki McNie’s soulful folk singing. DJ, Dalton Kieta, will be spinning the tunes and a full set from our neighborhood’s own, Hayward Strangers’ gritty Americana will round out the mix.
No fundraiser is complete without a silent auction. Items from Fire on the Mountain (the soon-to-be hottest wing joint in Denver at the corner of 32nd and Newton, and proud sponsors of space for the event), Vital Yoga, Root Down, Clementine’s Salon, and Sal Constantino paintings to name a few.
“It is going to be a party you won’t want to miss, made even better by the fact that it is for a good cause,” says Sunnyside resident Irene Glazer, an UrbiCulture farmer.
Urbiculture Farmraiser
UrbiCulture’s 1st Annual Farmraiser February 9th 6:30-10:00 p.m. 3801 W. 32nd Ave $25 in advance; $30 at the door For more information and to get your tickets log on to www.ucfarms.org
]]>tag:blogger.com,1999:blog-8187001263670665374.post-5266680640078443205<![CDATA[Onions and Leeks in the Dome!]]>2012-01-07T03:32:00+00:00 January,6,2012 Today we seeded onions and leeks! We want to share all the varieties with you. We seeded: New York Early White Wing Clear Dawn Copra F1 Walla Walla Yellow of Purma Red Long Tropez Candy F1 Borrettana Cippoloni Jaune Paille Des Vertus Bronze D' Amposta Alisa Craig Stuttgarter Flat of Italy Violet de Galmi Bianca Di Maggio Australian Brown Purplette Pearl Drop Pacific Pearl Gold Coin Red Marble Leeks: Bleu de Solaise King Richard Giant Mussel Burgh Prizetaker Lincoln Our Favorite is Violet Di Galmi from Southeast Niger. It has been grown for over 100 years! It has a purple-pinkish color to it and a bit flat in shape. We are very excited about it and we hope we can harvest many of them:)We grew this variety in Mississippi and we really enjoyed them. We are going to give them a shot in Colorado!!!! If anyone has onion recipes please email us and share them.]]> January,6,2012 Today we seeded onions and leeks! We want to share all the varieties with you. We seeded: New York Early White Wing Clear Dawn Copra F1 Walla Walla Yellow of Purma Red Long Tropez Candy F1 Borrettana Cippoloni Jaune Paille Des Vertus Bronze D' Amposta Alisa Craig Stuttgarter Flat of Italy Violet de Galmi Bianca Di Maggio Australian Brown Purplette Pearl Drop Pacific Pearl Gold Coin Red Marble Leeks: Bleu de Solaise King Richard Giant Mussel Burgh Prizetaker Lincoln Our Favorite is Violet Di Galmi from Southeast Niger. It has been grown for over 100 years! It has a purple-pinkish color to it and a bit flat in shape. We are very excited about it and we hope we can harvest many of them:)We grew this variety in Mississippi and we really enjoyed them. We are going to give them a shot in Colorado!!!! If anyone has onion recipes please email us and share them.]]>http://www.urbiculturecommunityfarms.org/1/post/2012/01/a-year-to-remeber.html<![CDATA[A Year to Remember]]>2012-01-04T17:16:20+00:00_From all of us at UrbiCulture Community Farms we would like to say goodbye to 2011 and welcome with joy, 2012!! Here is just a glance of our amazing year that we had and are so grateful to the Denver Community and Beyond for the incredible support we have received!!! We formed a board of 9 amazing community members that created UrbiCulture Community Farms, a nonprofit multi-plot farm who is committed to providing food to people of all income levels by sustainably growing affordable, local food in the Denver metro area. We engage our community by educating our youth and neighbors on growing food and promoting healthy, active lifestyles, beautifying our neighborhoods with edible landscapes, and lessening the distance from farm to plate.
We received a grant from New Belgium Brewery for our Healing Foods Program. We began an amazing partnership with both the Denver Safehouse and The Family Tree, both emergency shelters for women and children in crisis. This program allows us to donate fresh vegetables to these shelters weekly throughout the growing period.
Four houses host beehives. They helped pollinate much of the food in the yards. We also did one demonstration on how to install bees into a beehive. We went from having 8 plots to having 11 plots in Denver which was roughly 16,000 sqft that we grew enough food for 35 CSA members (30% of them low income), 8 working share members (Kendall, Kassia, Sarah, Mario, Jenn, Heather, Hollie and Christina), 11 yard angels and weekly donations to the Safehouse and the Family Tree.
Tour de Harvest sells out and we had a blast even through the rain. The sponsors for the event were incredible and the support was tremendous. This will definitely become an annual event!
Harvest Festival features the Otone Brass Bands and Sunnyside gets down to amazing music!! This festival was made possible by a grant we received through The Denver Foundation. It was free and it was fun!!!
Sunnyside Music Festival picks UrbiCulture as one of their charities in which we received 10% of the proceeds from the festival.
We harvest two plum trees, two apple trees and grapes through our No Fruit Left Behind program in which we gave out to members as well as made apple sauce, apple butter and jams to sell for donation only.
UrbiCulture Community Farms works with Columbian Elementary School to begin the discussion of having a a school garden. Together they decide to transform 6500 sqft into a food wonderland that will be taken care of by high school students at North and the students at Columbian. The Garden is set to be ready May 2012 and so far have received a grant from the Wolcott Family Foundation and The Kitchen Community will be donating the raised beds for the garden.
UrbiCulture hosts two Bold Food Fellows. One from Kenya and one from Uganda. Anthony from Uganda builds us a hoop house that still has spinach and peas growing like crazy!! We also had an amazing intern, Ann Breed and two wwoofer's who volunteered with us- Li Wen Hu and Elijah Pendergraft- who worked hard to grow a lot of food!
The CSA runs for 22 weeks!! What an amazing season full of lessons, new found friendships and connections and most importantly recreating and building community around food.
Candice Orlando, UrbiCulture's co-founder was selected to be a gardener with the Beanstalk Foundation!!! This foundation is amazing and you should check it out at www.friendsofbeanstalk.org.
We would like to give out a big thank you to our sponsors we had over the year!! Live Urban Real Estate, Escoffier School of Culinary Arts, New Belgium Brewery, Bonacquisti Wine Company, Alternative Wellness Center, Natural Grocers, Whole Foods, Novo Coffee, The Denver Foundation, Rudi's Bread Company, Boulder Sausage, Izze and Salvagetti.
If you would like to know more about us please visit our website at www.ucfarms.org where you can donate, learn more about our programs and find out ways to get involved!!!
And don't forget about our Farmraiser: A Carinvale of Local Food and Art happening on February 9th at Future Home of Fire on the Mountain 3801 W. 32nd, Denver, CO.
UrbiCulture's Farmraiser will be pure entertainment all evening long. Performances include Hawaiian and Modern Dance, Live Folk and Bluegrass Music, Poetry and Spoken Word, Theater, a live painting, art and more! There will be a silent auction with amazing local items. Tickets include Hors d'oeuvres, one free drink with a suggested donation of drinks after that, performances and silent auction. Come and learn more about UrbiCulture's up coming projects for 2012 including their Columbian School Garden Project in which this farmraiser will benefit. Space is limited so get your tickets now. $25 in advance and $30 at the door.
In Gratitude, Candice Orlando ]]>tag:blogger.com,1999:blog-8187001263670665374.post-6370724597381884818<![CDATA[New Managers at Buckhorn Gardens!]]>2011-12-19T19:41:00+00:00 Hey all! We are so excited to be here at Buckhorn Gardens. We arrived two weeks ago to take over. This week will be our third CSA pick-up for the winter! A big thanks to Breigh for all she has done for the Gardens. She will be missed but Idaho is lucky to have such an energetic person. Also, a big thanks to Buckhorn Mountain Ranch for enabling us to farm such beautiful land. We will be updating this blog weekly now to help share the activities of the gardens. We cannot wait to meet all of the customers that have supported Buckhorn Gardens thus far. We would like to give everyone a little bit of biographical information about the farmer's in residence!
HORTON: I was born in the great state of Mississippi in 1982, in Tupelo, the lovely home town of the one and only Elvis Presely. During my youth I grew up in Mississippi and Alabama and always enjoyed the home-cooking out of my grandpa's garden. I went to Mississippi State University where I obtained a degree in Banking & Financing. During my last summer of school a group of friends and I lived in Edwards, Colorado. After finally graduating school I moved back out to Colorado and landed in Telluride. I worked at a few different places in town but my main job was at Allred's Restaurant. It was at this nice restaurant where I gained a new respect for good food. At the same time I was also gaining a new found respect for mother nature and the way we humans are living on this planet. While working at Allred's I met a co-worker named Darren Cloud. Many long post-work discussions later, we decided it would be good idea for me to come visit Buckhorn gardens on our days off to help his girlfriend, Breigh. Before I knew it, I was spending all my down-time out at Buckhorn getting my hands dirty! By the end of that first Summer at Buckhorn, I had convinced myself that i needed to go back to school and further my education in agricultural ecology/ soil science. I spent two years at CSU, where I was so lucky to meet my love, Genevieve. During this education stint I spent one summer coming back to Buckhorn to be a full-time intern, and the second summer as a full-time employee on CSU's C.S.A. research farm. Also, while I was attending school I worked for Dr. Keith Paustian at the Natural Resource Ecology Lab and Dr. Frank Stonaker at the Specialty Crop Farm. After these two years of school and an exhausted student loan account, Genevieve and I thought it would be a great idea to move to some family land in Mississippi and start our own farm! And we did! For two years we ran a 25 member CSA, Isis Gardens. We started this farm from absolute scratch on five acres of pasture behind my great grandmother's house. The soil had never been cultivated, so it was challenging to say the least. All of our financing came from our community supported agriculture members and somehow we made it work. But after two grueling and pleasurable years we got a call from a friend (Breigh) saying her time was up at Buckhorn and she was moving to the north, Idaho that is. Breigh explained that there might be an opportunity for us to come back to Colorado and take over the great gardens that she had created. Of course this threw us for a gigantic loop, but after many sleepless nights we decided that we should pursue this opportunity to the fullest. After bringing our CSA to a close in Mississippi and painstakingly shutting down the farm we had built, we made the move early December 2011. With snow covered everything we have taken over a bustling CSA/market farm in the start of a winter CSA season......We are really looking forward to meeting everyone that has supported this farm in the past and we hope to see your continued support for fresh, local, and natural food!
Genevieve: HEY! I was born and raised in Canton, Ohio. I moved to Colorado my senior year of high school to au pair for a family in Edwards. After my time in Edwards I moved back to Ohio to train for triathlons, as I was part of the Jr. National Triathlon team for a few years. When I turned eighteen I decided to go to college in Westerville, Ohio. I studied at Otterbein University for one year and decided that I wanted to go back to Colorado for good. I enrolled myself at Colorado State University where I studied International Relations and Medieval History. While in college I took a couple of semesters off to study art history/wine in Florence, Italy. I also took time off school to work at the Basile vineyard in Cinigiano, Italy. I found my true love for agriculture in Cinigiano where I decided that growing food was something I wanted to do for the rest of my life. I met Horton in college at Colorado State University. We both share the dream to become more sustainable as well as living a life where making things and watching growth is part of our everyday living. We moved to Mississippi in 2010 where we started a small CSA farm on Horton’s great grandparents land. While in Mississippi, I was working part time teaching kids along the autism spectrum. Horton and I were able to get many of the kids I worked with out to our farm where they could be a part of their food. We are now here at Buckhorn Gardens with exorbitant amounts of energy to make a healthier environment around us. We cannot wait to be more involved with the community and share our very lucky fortune of having such beautiful land to grow food on.]]> Hey all! We are so excited to be here at Buckhorn Gardens. We arrived two weeks ago to take over. This week will be our third CSA pick-up for the winter! A big thanks to Breigh for all she has done for the Gardens. She will be missed but Idaho is lucky to have such an energetic person. Also, a big thanks to Buckhorn Mountain Ranch for enabling us to farm such beautiful land. We will be updating this blog weekly now to help share the activities of the gardens. We cannot wait to meet all of the customers that have supported Buckhorn Gardens thus far. We would like to give everyone a little bit of biographical information about the farmer's in residence!
HORTON: I was born in the great state of Mississippi in 1982, in Tupelo, the lovely home town of the one and only Elvis Presely. During my youth I grew up in Mississippi and Alabama and always enjoyed the home-cooking out of my grandpa's garden. I went to Mississippi State University where I obtained a degree in Banking & Financing. During my last summer of school a group of friends and I lived in Edwards, Colorado. After finally graduating school I moved back out to Colorado and landed in Telluride. I worked at a few different places in town but my main job was at Allred's Restaurant. It was at this nice restaurant where I gained a new respect for good food. At the same time I was also gaining a new found respect for mother nature and the way we humans are living on this planet. While working at Allred's I met a co-worker named Darren Cloud. Many long post-work discussions later, we decided it would be good idea for me to come visit Buckhorn gardens on our days off to help his girlfriend, Breigh. Before I knew it, I was spending all my down-time out at Buckhorn getting my hands dirty! By the end of that first Summer at Buckhorn, I had convinced myself that i needed to go back to school and further my education in agricultural ecology/ soil science. I spent two years at CSU, where I was so lucky to meet my love, Genevieve. During this education stint I spent one summer coming back to Buckhorn to be a full-time intern, and the second summer as a full-time employee on CSU's C.S.A. research farm. Also, while I was attending school I worked for Dr. Keith Paustian at the Natural Resource Ecology Lab and Dr. Frank Stonaker at the Specialty Crop Farm. After these two years of school and an exhausted student loan account, Genevieve and I thought it would be a great idea to move to some family land in Mississippi and start our own farm! And we did! For two years we ran a 25 member CSA, Isis Gardens. We started this farm from absolute scratch on five acres of pasture behind my great grandmother's house. The soil had never been cultivated, so it was challenging to say the least. All of our financing came from our community supported agriculture members and somehow we made it work. But after two grueling and pleasurable years we got a call from a friend (Breigh) saying her time was up at Buckhorn and she was moving to the north, Idaho that is. Breigh explained that there might be an opportunity for us to come back to Colorado and take over the great gardens that she had created. Of course this threw us for a gigantic loop, but after many sleepless nights we decided that we should pursue this opportunity to the fullest. After bringing our CSA to a close in Mississippi and painstakingly shutting down the farm we had built, we made the move early December 2011. With snow covered everything we have taken over a bustling CSA/market farm in the start of a winter CSA season......We are really looking forward to meeting everyone that has supported this farm in the past and we hope to see your continued support for fresh, local, and natural food!
Genevieve: HEY! I was born and raised in Canton, Ohio. I moved to Colorado my senior year of high school to au pair for a family in Edwards. After my time in Edwards I moved back to Ohio to train for triathlons, as I was part of the Jr. National Triathlon team for a few years. When I turned eighteen I decided to go to college in Westerville, Ohio. I studied at Otterbein University for one year and decided that I wanted to go back to Colorado for good. I enrolled myself at Colorado State University where I studied International Relations and Medieval History. While in college I took a couple of semesters off to study art history/wine in Florence, Italy. I also took time off school to work at the Basile vineyard in Cinigiano, Italy. I found my true love for agriculture in Cinigiano where I decided that growing food was something I wanted to do for the rest of my life. I met Horton in college at Colorado State University. We both share the dream to become more sustainable as well as living a life where making things and watching growth is part of our everyday living. We moved to Mississippi in 2010 where we started a small CSA farm on Horton’s great grandparents land. While in Mississippi, I was working part time teaching kids along the autism spectrum. Horton and I were able to get many of the kids I worked with out to our farm where they could be a part of their food. We are now here at Buckhorn Gardens with exorbitant amounts of energy to make a healthier environment around us. We cannot wait to be more involved with the community and share our very lucky fortune of having such beautiful land to grow food on.]]>http://www.urbiculturecommunityfarms.org/1/post/2011/12/now-thats-a-novel-idea-urbiculture-community-farms-grows-food-in-your-yard.html<![CDATA[Now that’s a novel idea! Urbiculture Community Farms grows food in your yard.]]>2011-12-01T17:50:29+00:00JonathanVanderweit with the Beanstalk Foundation made a wonderful video about UrbiCulture and wrote this wonder blog about us. Enjoy!
Let’s face it. That lawn we’ve been dumping water on for the last fifty years hasn’t exactly been pulling its weight. Sure it’s great for comparing with the neighbors and provides a soft landing place for kids in motion, but when it comes down to it there’s not much to show for a swath of Kentucky blue grass some thousand miles from Kentucky other than the occasional allergy attack and green-stained shoes when it comes to mowing day. Wouldn’t it be nice if there were a better use of all those perfectly good front and back yards?
Candice Kearns Orlando sure thinks there is. Since 2009, she’s been installing and maintaining gardens in front and back yards all over Denver under the moniker of UrbiCulture Community Farms. Homeowners, tired of mowing or ready to be done with weeds offer up their land in exchange for a share in the CSA (never heard of a CSA? Learn about them here). Anyone else can purchase a share for the growing season, and because the land is donated, Candice and her team are able to offer low-cost shares for those who can prove need, and they donate fresh, seasonal produce to the Family Tree and SafeHouse Denver, two shelters serving displaced women and children in the Denver area.
As if that weren’t enough, Candice and her husband Jon are also hard at work on an aquaponics facility that currently grows basil and tilapia in a sustainable and mutually-beneficial way (check out their system here). It’s in alignment with their goal to feed people healthfully and locally, and will provide a means to continue to produce local food through the winter. The plan is to offer a lettuce mix, tomatoes, and even strawberries within the next year.
Ambitious and wide-reaching, UrbiCulture’s plan for local food targets key pressure points, but does so in a way that is engaging, fun, and of course tasty. If you ask me, that patch of Kentucky blue should be quaking in its boots, the new yard has arrived.
_ ]]>tag:blogger.com,1999:blog-4498423385589711798.post-5278970927725086725<![CDATA[]]>2011-10-02T22:12:41+00:00 They are sweeter than what you buy and much more colorful.
Depending on the size of the pumpkins, prepare one or two of the little pumpkins by cutting them in half, scooping out the seeds and inverting on a baking sheet. Bake at 350 degrees for about 45 minutes until the flesh is soft.Cool until you can handle them , scoop out the flesh and puree in the blender. Then use it in your favorite pumpkin recipe.
Pumpkin Fruit Breadadaptedfrom Crème de Colorado Cookbook
2 C. sugar
1 C. vegetable oil
3 eggs
2 C. cooked, pureed pumpkin
3 C. flour
1 t. baking soda
½ t. salt
½ t. baking powder
1 t. ground cinnamon
1 t. ground cloves
1 t. ground nutmeg
1 C. chopped nuts
Optional: 1 C. raisins
1 C. chopped dates
In large mixing bowl, beat together sugar and oil.Beat in eggs and continue beating until light and fluffy.Add pumpkin and mix well.Sift togetherflour, soda, salt baking powder, cinnamon, cloves and nutmeg and add to pumpkin mixture.Stir until dry ingredients are moistened.Fold in nuts (and fruits). Pour into two 9x5 inch loaf pans greased with vegetable cooking spray.Bake at 325 degrees for 60-70 minutes or until a wooden pick inserted in center comes out clean.Leave loaves in pans for 10 minutes before removing; cool on wire racks.
Last night we had a super delicious pizza made using a lot of Hoot ‘n’ Howl ingredients.You’ll need pizza dough for one pizza, either from the store or you can make it yourself.I used the recipe below that I found on a blog called “Pioneer Woman.”
Pizza Crust (for two pizzas)
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
I made this by hand without the mixer and used it right away.Both of which worked fine.
FOR THE PIZZA:
4 medium/large Hoot’n’Howl tomatoes cut into eighths
4 cloves Hoot’n’Howl garlic, peeled and sliced
2 medium Hoot’n’Howl eggplants, sliced thin
kosher salt, for sprinkling
8 ounces fresh mozzarella cheese, sliced very thin
2 oz. feta cheese
2 stems fresh Hoot’n’Howl basil, chopped
extra virgin olive oil for drizzling
Cut tomatoes into eight wedges and slice garlic cloves.Place together in baking dish and sprinkle with olive oil.Toss lightly and roast in 375 degree oven for 45-60 min
Thinly slice eggplants.I used a large purple one and a large pink one.Sprinkle the slices on both sides with kosher salt and place in a colander to drain approx. 30 min.Then rinse, pat dry with paper towels and sprinkle with olive oil. Toss to coat with oil and place in single layer on shallow pan and broil 3 min. Turn over and broil 3 min. more.
Brush pizza pan with olive oil and roll dough out on it.Brush the dough with olive oil and place slices of mozzarella over it.With a slotted spoon lift tomatoes and garlic out of roasting pan and arrange over mozzarella. Place eggplant slices on top of tomatoes.
Crumble Feta cheese on top and then top with chopped basil.
Bake in 500 degree oven for 10 min. or until crust is golden brown.
I’m convinced that every year we’ll mess something up horribly. For us, this year, it was tomatoes. Boy we blew it! Way back in February, for inexplicable reasons, we started three-times more tomato plants than we needed. This meant we spent 3x more time and 3x more energy than we should have. This inane effort left [...]]]>
I’m convinced that every year we’ll mess something up horribly. For us, this year, it was tomatoes. Boy we blew it! Way back in February, for inexplicable reasons, we started three-times more tomato plants than we needed. This meant we spent 3x more time and 3x more energy than we should have. This inane effort left us with more tomatoes than our nursery could accommodate. So a lot of plants died and the others suffered mightily, growing leggy and lean due to over crowding. Then, due to hassles with out new land in Gunbarrel, we were very late planting them out. We were still planting in July, more than a month after when we should have finished. What’s more we didn’t want to waste the extra plants we’d started so we spent a bunch more time transplanting more tomatoes to the filed than we’d ever need. This was another big mistake. Overall it was a total disaster. Thankfully, now 6-8 weeks after other growers, we finally have tomatoes to bring to market. Tomatoes should have been a major crop for us and maybe they still will be. But regardless, I know that because of our mistakes they won’t be anything like they could have been, C’est la Via. Live and learn. Sometimes I think that learning to farm is about making a full measure of mistakes. And I take solace knowing we won’t make these particular mistakes again.
Wow! We had such positive response to our switch to U-Pick berries that we are picked clean! Our fall berries are setting on and will begin ripening soon. Then you'll be able to come pick once again. Today Emily (our faithful and hardworking farmhand) and I began pruning out the old canes on the summer berries that you all just picked. That will rejuvenate them so they can bear big, sweet and juicy for us next summer.
Right now our cucumbers, beef, tomatoes and many other vegetables, are in abundance! See the full list below and come on over!
We have:
Arugula
Beef: 100% grass fed; Never exposed to feedlots, hormones, antibiotics or pesticides
Cucumbers: American slicing, pickling, “salt and pepper”
Eggplant: purple and pink Asian
Sweet green peppers (LOTS!)
Hot wax Hungarian peppers
Jalapeno peppers
Parsley
Basil (LOTS!)
Cilantro
Zucchini
Yellow Summer Squash
Swiss Chard
Tomatoes: Big Beef, Heirloom Cherokee Purple, Heirloom Rose and Sun Gold cherry!
1.We ask that you bring a container in which to pick (if you forget, we have some). Don’t put too many berries in any container or bag: The berries are quite fragile.
2.Parking: Almost all of the time, there is plenty of parking in our drive. If it gets full, it is OK to park on Jay Road, but park your car completely off the pavement. The shoulder on the north side of Jay is especially wide.
3.Walk through our drive to the gate immediately north of the farmstand. To open the gate, grasp the handle, pull and lift the gate toward you, press on the thumb latch, and the push the gate open. Walk all the way to the north end of our yard, and go through the north gate (opens easily) to the farm.
4.Stay AWAY from the ponds! They are DANGEROUS! The small pond immediately west of the NW corner of our yard is eight feet deep, with vertical clay walls and a bottom of one foot of clay mud. VERY difficult to get out of. KNOW WHERE YOUR KIDS ARE if you bring them!
5.This, obviously, is a working farm. BE CAREFUL OUT HERE! A lot of the rows have steel pins in the ground at the ends of the rows to which we tether the trellises. Those pins are easy to hit with a toe or shin. Some of the steel trellises are angled into the alleys between the rows. They are easy to hit if you aren’t careful. Stay off the tractors and machinery! Watch and control your children
6.Pick only ripe berries. You know a berry is ripe if it pops right off the stem when you gently grasp and pull it. If it doesn’t come right off, please leave it for tomorrow.
7.Pick thoroughly. Pick one side of the row at a time. Don’t try to pick the other side until you get to the end of the row. Lots of the berries are hidden in the foliage. Gently move the leaves and peek under them. This is a treasure hunt!
8.Please do NOT cross the raspberry rows. If you touch a raspberry cane, the thorns will tell you not to do it again. But the plants are actually fragile and are easily damaged. The plants are planted in soil ridges, and the ridges are VERY easy to damage. So, if you want to go to another row, PLEASE walk to the end of the row rather than crossing the row. Again: Please keep your children informed of this rule.
9.The eating rule: We would never ask you not to eat while you pick. But please be fair: suggestion -pick ten eat one. Remember we have to pay our bills. Or eat all you want, but pay for them!
10.Some of the rows may be muddy. Dress accordingly. Wear shoes, not sandals, not barefoot.
11.Where are the berries? Walk north by the hoophouse on our main north-south farm lane. Vegetables are initially on the immediate east and west sides of the lane. The vegetables are NOT You-Pick. Please stay out of the vegetable rows—The plants are very fragile. After the vegetables, you will come to the berries, first on the east side of the lane. There is a row of elderberries on the north end of the east vegetables. Then a row of blackberries. Neither the elderberries or blackberries are ripe. The next two rows are red raspberries and have ripe berries. Pick to your heart’s content!!!
12.And more berries: Continue north on the lane to the end of the east-west rows. The first four north-south rows on the east side of the lane have ripe red raspberries. These plants are a year younger than the plants in the above paragraph. So many of the berries are hidden in the foliage.
13.After the four N-S red raspberry rows, row 5 is a blackberry row—Not ripe yet.
14.Row 6 is our black raspberry row! Pick away!
15.We suggest that when you finish picking, you put your berries into the lightweight plastic bags we have on the roll on the fence next to the farmstand. The You-Pick operation is just like the farmstand: The honor system: Weigh your produce on the scale, use the calculator and paper pad to compute what you owe, and pay into the black mailbox on the post next to the plastic bags. To make change, we have a Change jar with Hoot ‘n’ Howl bucks and U.S. coins.
We have lots of basil right now. It makes the most tasty pesto, which is delicious on pasta or as a dip with crackers. It also freezes very well and is so nice to have in the middle of the winter! Here is the recipe I use. It is from "Colorado Cache."
Basic Basil Pesto
Ingredients:
½ C. Pine nuts
½ C. Walnuts
1 t. Coarse salt
½ t. Ground white pepper
1 T. Garlic, minced
3 C. Loosely packed, fresh basil leaves
4 oz. Asiago cheese, grated
2 oz. Parmesan cheese, grated
1 C. Olive oil
Directions
In food processor, combine pine nuts, walnuts, coarse salt, white pepper, garlic and basil.Pulse until finely chopped.Add Asiago and Parmesan and process until smooth.With processor running, add olive oil in slow steady stream.Process until well blended.Place in jar and store in refrigerator up to 1 week, or place in tightly sealed freezer-safe container and freeze up to 3 months.
]]>tag:blogger.com,1999:blog-4498423385589711798.post-4221985531790599671<![CDATA[Welcome to Our Blog]]>2011-07-17T22:00:46+00:00
The Hoot 'n' Howl Blog is up and running!
We are overflowing with the first raspberries of the season.
They are $4/half pint with quantity discounts available.
We also have beets, chard, arugula, basil, parsley, zinnias and we're adding more everyday.]]>http://www.urbiculturecommunityfarms.org/1/post/2011/07/new-belgium-once-again-matches-their-money-to-their-values.html<![CDATA[New Belgium, once again, matches their money to their values]]>2011-07-14T21:31:45+00:00New Belgium rocks!
Urbiculture is the proud recipient of our first grant from New Belgium Brewing. Their generous contribution will be much appreciated as we continue to grow food sustainably and feed those who are less fortunate. For those that don't know, New Belgium has proven time and again that they are one of the most socially responsible companies out there. Their core belief of environmental stewardship by minimizing resource consumption, maximizing energy efficiency, recycling, has now expanded with this support of urban farming. A sincere thank you to New Belgium Brewing for supporting us. We will be sure to return the favor. Mothership Wit is my new favorite brew! --Irene Glazer, Board Member and
All season our Farmers’ Market customers have been talking about kale smoothies. They’re all in love with them. So, on their recommendation, we started making our own simple version and boy they’re right! Kale smoothies are fantastic! Definitely among the easiest and tastiest way to eat a lot of wonderfully nutrient dense kale. Now we have kale for breakfast.We share [...]]]>
All season our Farmers’ Market customers have been talking about kale smoothies. They’re all in love with them. So, on their recommendation, we started making our own simple version and boy they’re right! Kale smoothies are fantastic! Definitely among the easiest and tastiest way to eat a lot of wonderfully nutrient dense kale. Now we have kale for breakfast.We share them as a family and our three year old son loves them. He can’t get enough.
Kale smoothies are easy to make and infinitely variable. Pretty much any mix of frozen fruit, non-dairy milk and kale will do. Or you can soup things up with protein (nut-butter is great), other greens or about anything from the dietary supplement world. That said, this being berry season, we keep ours simple.
Kale Smoothies
ingredients
1 cup non-dairy milk (we use unsweetened almond milk)
2 cups kale, stemmed (4-5 large leaves)
1 cup frozen fruit
1 ripe banana
method
Coarsely chop the kale and blend with the non-dairy milk for about a minute. Add the frozen fruit and blend on medium until incorporated. Add the banana and blend for 10 seconds. Serve cold. This makes enough smoothie for two big and one little people.
If there’s one thing I’m not it’s a pitchman. That said, I’ve been using our seeders a lot lately and boy do I love our seeders! They’ve transformed the most painfully-tedious job in the garden into a quick and efficient joy. Most cheap seeders do little more than dump seed in a straight line. In [...]]]>
If there’s one thing I’m not it’s a pitchman. That said, I’ve been using our seeders a lot lately and boy do I love our seeders! They’ve transformed the most painfully-tedious job in the garden into a quick and efficient joy. Most cheap seeders do little more than dump seed in a straight line. In contrast, we run two precision seeders on our tiny farm. They are a bit more expensive but they are very worth it as they reduce both wasted seed and time spent thinning.
Our first unit is a four-row precision seeder we bought from Johnny’s Select Seeds. It’s a great little tool that we use for lettuce, spinach, arugula, radish, turnips, pelleted carrot and sometimes beets. The seeder runs on a axle, drilled to accept different size seed. By sliding the axle back and forth between the drive wheels, one can select the hole size appropriate for the desired seed. We fill all four hoppers to “carpet seed” our cut and come again greens. We fill the first and third hoppers to seed our root veggies. Either way, the seeder drops a predictable amount of seed with uniform spacing. We’ve had very good luck with this seeder.
This year we added a Jang Clean Seed, also from Johnny’s. It’s a very precise, single row seeder. The nice thing about the Jang is that one can adjust for the spacing between seeds. A set of gears and a chain live under the silver cover plate. By changing out the gears, we can drop seeds anywhere between one every inch to one every eight inches. This is super for the larger seeds one would usually seed in a single row. So far we’ve used the Jang for peas, beans, beets, pumpkins and direct seeded tomato.
]]>http://www.urbiculturecommunityfarms.org/1/post/2011/07/front-yard-farm-by-jeremy-smith.html<![CDATA[Front Yard Farm by Jeremy Smith]]>2011-07-05T20:08:04+00:00 Front Yard Farm (farmers, gardeners, volunteers, low-income) Who says a garden has to go in the backyard? Or that a farm’s acreage has to be all in one place? Not Candice and Jon Orlando, co-founders of UrbiCulture Community Farms in Denver. Their four-year-old farming non-profit provides fresh local food to people of all income levels through an ingenious “multi-plot” system. First, community members volunteer their front or back yards to be turned into gardens. Second, UrbiCulture and its volunteers set up and maintain a growing space. Third, they harvest and distribute the produce through a sliding-scale CSA. Donate your yard or volunteer to tend one and food is free. Otherwise, you pay what you can afford. “A regular share feeds four or more people for 20 weeks and costs $450,” Candice told me on a sunny mid-spring day together in the Mile High City. “But we have a single mom with three kids paying $25—not a week, for the season.” Other big recipients are Denver-area shelters for displaced women and children. For every $1,000 in contributions UrbiCulture receives, they’re able to supply 100 women and children with fresh produce for 6 months. That’s an amazing 18 cents per person per day for local organic food. As I strolled with the Orlandos and their dog from house to house, plot to plot, in one residential city neighborhood, UrbiCulture sites were always easy to identify. Instead of the typical lawn or gravel, they offered bright salad greens and the first hints of strawberries, carrots, cucumbers, and onions to come. To work well, yards have to be 1,000 square feet or more and sunny. During the off-season, UrbiCulture keeps things tidy by planting a winter cover crop or laying down mulch. “If your watering bills goes up, we pay the difference,” Candice said. Sign me up. Dig in Jeremy N. Smith, a writer and freelance journalist based in Missoula, Montana. His work has appeared in Gourmet and Saveur, the Christian Science Monitor and the Chicago Tribune, Research View and World Trade, High Country News and Montana Magazine, and elsewhere. His book Growing a Garden City combines color photographs, personal narratives, and how-to sections to tell surprising, inspiring true stories of personal and civic transformation through local food, farms, and gardens.
]]>http://frogstarfarm.com/blog1/?p=1865<![CDATA[Multicropping The Urban Farm]]>2011-06-30T07:58:39+00:00
This year we’re multicropping the 1/4 acre garden plot at our home in downtown Longmont, Colorado. That’s to say we are growing multiple crops on the land within a single growing season. Our goal is to plant all the beds two or three times this year. And now, with spring arugula and spinach done, were laying [...]]]>
This year we’re multicropping the 1/4 acre garden plot at our home in downtown Longmont, Colorado. That’s to say we are growing multiple crops on the land within a single growing season. Our goal is to plant all the beds two or three times this year. And now, with spring arugula and spinach done, were laying in our second plantings. Multicropping complicates rotations and puts a lot of pressure on the land. But we have no choice. It’s something we have to do at Longmont this year.
Regular readers may know we are working two pieces of land this season. The first is the urban 1/4 acre. The second is a two acre parcel in Gunbarrel, Colorado; about twenty minutes from our home. It sounds fantastic and we are very grateful but it’s not perfect. The problem is that we have a very serious weed issues at Gunbarrel that prevent us from direct seeding there. We’re okay transplanting that land because the transplants, being relatively large when they go in, have a leg up on the weeds. But when we seed directly the weeds rise ahead of the crops and shade them out. We can’t even hand weed the seeded bed because the disruptions caused by weeding are enough to foil germination.
This means that the direct seeded crops (carrot, radish, beet, turnips, salad mix, arugula…..) all have to be planted at the small Longmont plot. This leaves us needing to use the land very efficiently. It means we need to multicrop. So, the same day a crop finishes we pull the irrigation and till the bed. A few days later (to allow some of the residues to break down) we reinstall the drip tape and seed with the next crop. We’ll have to over winter with a green manure and compost in the spring to recover the soil. But for now multicropping is the only way we can stay in the direct seeded crops that are so important to our tiny farm.
Well, the first beets and carrots of the year are in and I’m pleased to say we were among the first farms to have them (We were the second farm at the Longmont Farmers’ Market by a week and the first farm at the Louisville Farmers’ Market). This is great news for us because demand is [...]]]>
Well, the first beets and carrots of the year are in and I’m pleased to say we were among the first farms to have them (We were the second farm at the Longmont Farmers’ Market by a week and the first farm at the Louisville Farmers’ Market). This is great news for us because demand is huge and we’re almost the only game at market.
This year, to get carrots so early we seeded on March 17th , irrigated with drip and covered the rows with heavy weight row cover. We were also very lucky. The spring was long and cool, yielding great early season crops. But the farm year is young, let’s hope our luck continues.
]]>http://frogstarfarm.com/blog1/?p=1852<![CDATA[Transplanting with the Tiny Tractor]]>2011-06-22T21:39:08+00:00
I love our tiny tractor. Sure it’s tippy and I’ve often worried about rolling it, but it makes almost all our farm tasks much, much easier. We’ve spent the last couple weeks frantically transplanting our summer crops and the tractor has helped a bunch. When transplanting we run the irrigation as much as we can, turning [...]]]>
I love our tiny tractor. Sure it’s tippy and I’ve often worried about rolling it, but it makes almost all our farm tasks much, much easier. We’ve spent the last couple weeks frantically transplanting our summer crops and the tractor has helped a bunch. When transplanting we run the irrigation as much as we can, turning the rows into a big, muddy mess. Then we fill the tractor’s bucket with water (and amend it with an organic kelp extract for many crops) and submerge the trays of transplants. We leave them in the drink until they stop bubbling, meaning that all the little air pockets in the transplant soil have been hydrated. In our experience, transplants shock and suffer when put in too dry a soil. Our goal is to get everything fully soaked and to ease the plants into their new homes in the field.
So far we have 600 tomatoes, 120 cucumbers, 120 pumpkins, 50 assorted squash and 50 melon plants in. We have a long way to go (and are a full month behind), but the field are stating to look good and that gives me hope.
]]>http://frogstarfarm.com/blog1/?p=1860<![CDATA[Kale: The Bones]]>2011-06-21T22:20:46+00:00
Here are a couple pictures of kale I share mostly because I enjoy pictures of kale but also because kale, in a lot of ways, is the foundation of our farm.The best advice I can give folks wanting to farm on tiny plots, in close quarters, is to grow kale. Looking at it in a “yield [...]]]>
Here are a couple pictures of kale I share mostly because I enjoy pictures of kale but also because kale, in a lot of ways, is the foundation of our farm.The best advice I can give folks wanting to farm on tiny plots, in close quarters, is to grow kale. Looking at it in a “yield per sq-ft” sort of way, nothing beats kale. A single planting can be harvested from April all the way though to November with almost no tending. Just don’t harvest it too aggressively and top dress it with compost a few times through the season. Kale plants grow tall and will shade out most weeds so you don’t even need to worry about cultivation.
We grow four, 50-foot long beds of kale and harvest two per week on alternating weeks. This has provided us enough to support two farmers markets (we’ve pulled as much as 30 lbs/week from our two bed harvest). It’s not the most popular crop at market but it definitely has it’s fans and if you grow good kale they will be loyal and shop your whole stand. At least that’s been our experience.
]]>http://www.urbiculturecommunityfarms.org/1/post/2011/06/fpaa-and-bees.html<![CDATA[FPA'a and Bees!]]>2011-06-14T14:15:25+00:00I don't send stuff around very often but wanted to share with you my overwhelming joy this morning. Last night I sat through a 4 hour city council meeting and could not believe that their were 53 people who had lined up to talk about allowing Denver residents to have up to 8 chickens/ ducks and two dwarf goats in their backyards. From two very young children that explained how they love their chickens and fresh eggs, to people wanting to feed their children fresh food not brought in from 1500 miles away, to people who have neighbors that have chickens and it has brought the community together and people who love having chickens for more reasons than eggs- pure enjoyment. It was so inspiring! Change is happening and I am excited to be apart of it. Thanks to Sundari for being the backbone to this ordinance! It has not passed but I am sure next Monday the vote will be for the Chickens, Ducks and Goats!
Also, my morning cry was the preview for the film Queen of the Sun. I watched it twice just because of how inspiring it is to see people loving their bees!! Just watch it for yourself and see what you think. http://www.queenofthesun.com/
I hope everyone is enjoying the last few days of spring and gearing up for a wonderful summer. ]]>http://freshandwyld.com/?p=1914<![CDATA[A Bump in the Road to a Tomato]]>2011-06-07T00:29:10+00:00 ]]>It looked a bit like Dr. Suess had planted our tomatoes. They portruded from the ground at an odd angle, somewhere just north of 45°, which is an unfortunate angle where tomatoes are concerned. You want them straight, orderly for the trellises that will come to hold them up. And you want them deep, shooting roots far into the ground to gather minerals that will lend them flavor on the plate.
Ours were neither straight nor deep. And for that, as is so often true in farming, you could blame the weather. It was early June, but spring had come a month behind schedule. The tomatoes, awaiting transplant, shivered when the slightest spring breeze swept through the hoophouse. To thrive, tomato seedlings prefer a soil temperature of at least 60° when planted. Down a few inches in our garden, things were much cooler than that.
The only match for spiteful weather is a resourceful farmer, and ours, resourceful as he was, devised a plan that Dr. Suess would surely have enjoyed. We would plant our tomatoes sideways, he decided, burying them just enough for the roots to take hold, but not so much as to subject them to the chilly soil below. The stem would curve artfully up toward the sun, its strange angle barely detectable to the untrained eye. (Thanks to the steady stream of B&B guests who wander over to admire the garden, our property is replete with eyes like these). Most importantly, we would get our huge tomato seedlings in the ground before they simply burst from their current pots, an event that–to the remotely trained eye–did not seem too farfetched.
And so we did it. We finished the job, heaping an inch or two of soil atop our tomato roots, convinced that such scant cover would keep them warm, and we didn’t consider the issue for the rest of the week. Certainly, we thought, that was the last time we’d see the roots of our tomatoes.
It wasn’t. On Saturday evening, as we were lounging around in the yurt enjoying a post-work beverage, the boss poked her head in the door. “Uh, I’m gonna ask you guys to give us a quick hand here…” she paused, ominously. “We have to replant all those tomatoes you guys put in.” We stared at her. “What’s wrong?” I asked. “They were too shallow,” she said. “They’re drying out, and we don’t want to lose them.” “Shit!” I said. We have tickets to a concert tonight that starts in a half-hour!” Whatever was wrong, I thought, could be resolved in the morning, right? “Can you give us 15 minutes?” she asked. This was serious. Exchanging a wide-eyed glance, we rose to head out to the field.
We were stooped in the garden, shoving the tomatoes deeper into the soil, when our friends arrived to pick us up for the concert that night. They were well dressed, with the beers they had brought clinking in their jackets, but their faces grew confused when they saw that we were still in the garden. “Just go,” said the farmer, as our friends approached. “We’ve got this.” Feeling a surge of guilt, I looked around. They were more than halfway done. And returning to work had been a rather rude shock–it was Saturday night, a time to unwind. We had already worked a hard day.
So we went. But driving off I couldn’t shake a nagging thought: If we had owned the place, if those were our tomatoes, if we didn’t just work here…there would have been no concert tonight. I recalled the words that a particularly cranky boss had yelled to me the year before, as I stood watering his plants. “Farming isn’t like college!” he had yelled. “You can’t just phone it in!” If I ever own a farm, the farm won’t extend me the courtesy of holding all its urgent needs until the morning hours, when I’m rested, coffeed up, and ready to tackle them anew. It’ll throw things at me in rainstorms, the dead of winter, the middle of the night. Right when all my friends, as it happens, are at a concert, enjoying themselves. And what will I get in return? All I can really hope for, I suppose, is some goddamn tomatoes that don’t die.
]]>http://freshandwyld.com/?p=1901<![CDATA[Herbalicious]]>2011-06-06T22:33:48+00:00 ]]>The herb garden is overflowing. Lemon balm has taken over the marigolds, spearmint invades the peonies, while lavender begins to flower spreading its tranquil scent across the property. And that doesn’t even capture half of the herbs sprouting up- reminding us they made it through the winter. Herbs make me giddy. And not necessarily for the savory applications or the enhancements of teas on a warm day. Herbs are great for that- but when I look at lemon verbena, or black mint, or orange lavender- my brain and stomach scream ice cream! Sure, they make a delicious sun tea, gremolata, or salsa verde. But I want my herbs steeped in milk and cream and churned into a cold creamy concoction that will cool me down after a hot day in the garden.
This obsession began after a day in Union Square Market in New York City. I used to work at restaurant in the West Village, that in two years, wore me out and almost drove me out of the kitchen for good. Towards the end of my time there, my sanity came in small doses from the Union Square Market. I would arrive to work at 4am, groggily look over lists of things gone wrong the previous night and things to do for the upcoming day. Do a walk through the restaurant that reeked of stale beer and debauchery that had ended not even an hour before I crossed the threshold. I would make the lists for my cooks and get ready for the day ahead of me. Every day started like this. Some better than others. But, on Saturday, I got to walk to the market before the madness known as brunch began. It was my hour away from constant questions coming from line cooks or purveyors calling with bad news. One stand in particular sold herbs- herbs I have never heard of. Herbs that I bought by the fistful without even thinking. Apple mint, chocolate mint, pineapple mint, five different kinds of lavender, and elderberry. On my way back to the restaurant I knew I had to justify my herb binge. The walk back was long and hot. New York City is not kind in the summer. Stinky heat rises from the crowded streets while the clouds up above loom too close for comfort above your head. The is no escaping the sweat. All I wanted was ice cream. Fresh clean tasting ice cream. And so it began- my love for herb infused ice creams.
Through many trials and errors I have found what herbs like more heat or less heat during the steeping process or what colors the ice creams will turn with prolonged steeping. The herbs take on new and complex flavors throughout the cooking and freezing process. For this Friday night dinner- I made lemon verbena ice cream. This herb has a particularly strong lemon smell when picked- but after being steeped and churned, it transformed into a fruity subtle taste, that lingered for a few minutes after ingesting.
Underneath our stone oven, here at the farm, mint is sprouting out like crazy. In the kitchen, with just the right breeze, it is begging me to make mint chocolate chip ice cream. With this week being in the 90′s, I think I will just have to do that!
This is from one of our faithful Yard Angel and Board Member who we love!
I heart Urbiculture Community Farms! By Irene Glazer
These beautiful people have been cultivating my front yard and distributing the food grown there to community members, for going on 3 years now. Not only do I get gorgeous produce for the entire season, but my children and I get to witness the miracle that is our natural world, to see exactly where our food comes from. It has been the most amazing experience, difficult to put into words.
I’m very excited about going non-profit this year and raising the vibration level of our community by supporting 2 local women’s shelters.
If I told you that a bunch of recovering drug and alcohol-addicts had spent the last two weeks occupying our farmhouse, you’d probably picture a driveway littered with broken bottles, cigarette burns on the upholstered chairs, perhaps a syringe or two rolling about on the linoleum floor, abandoned after a missed toss into the wastebasket.
You wouldn’t expect to see a freshly-primed fence, a few just-planted strawberry beds, or a mowed, manicured lawn with a newly built path snaking through it. You wouldn’t expect to see young leeks and onions in the ground, or well-thinned spinach and broccoli raab growing. Probably most surprising on your walk across the grounds would be the quarter-acre of just-tilled land in the back pasture, shaped into fertilized, composted planting beds.
And yet, as I sit here typing from my post at the farmhouse window, I look out and see all of this. This past weekend marked the close of the inaugural “Fresh and Wyld Recovery” program, a two week intensive rehabilitation session that brought seven recovering addicts over from the Roaring Fork Valley for a fortnight of 12-step study, garden work, reflection and good food. And rather than indulge their old habits (aside from nicotine and coffee, of course), the participants gave us their labor for two weeks, helping to complete several projects that would have otherwise taken hundreds of paid man-hours to finish. They weren’t always enthusiastic–indeed, I’ve never seen a crew so eager for a cigarette and water break–but however slow and intermittent their labor may have been, the fact remains that they paid to come work for us.
As someone who is paid–however modestly–to do the daily work that comes with maintaing a farm, it has always fascinated me that this very work is often perscribed as therapy to people who are struggling. Fighting depression? Build a fence. Recovering alcoholic? Plant some flowers. Three years for manslaughter? Trellis a row of tomatoes. What’s particularly ironic is that a long bout of farmwork so often sends me scurrying to the yellow pages in search of therapy–a chiropractor, a masseuse, anyone to get this kink out of my spine.
What is it that farmwork–on its face repetitious and tiring, often dirty–can give to those who are sad, jilted, angry and abused? Obviously it never hurts to be outside, to get a bit of exercise and wind in your face. But it seems to me that the most valuable commodity that farmwork provides–indeed perhaps the very base of its popularity as a form of new-age therapy–is a basic sense of usefulness.
As humans, most of us will do most anything to be useful. We’ll start families, farms, and other money-and-time-suckers, all of which limit our freedom and make us accountable to hordes of other people. Tell us we’re useless–that, in modern parlance, “our services are no longer needed,” and very soon we’ll be driven to the same alcohol, drugs, and other junk that the recovering addicts were trying to purge from their systems when they rolled in two weeks ago.
To a sense of uselessness, farming provides a nice antidote. “You built this fence,” it tells you at the end of a long day. “You weeded these peas, you harvested this lettuce, you tilled this field.” If there were ever any doubt that humans are simple creatures, there is to me no proof more convincing than this fact: at the end of many days, these words are all we need.
]]>http://freshandwyld.com/?p=1874<![CDATA[Food Rehab]]>2011-05-11T17:13:11+00:00 ]]>For the past fourteen days, Fresh and Wyld has been hosting the Right Door treatment program, a group of seven recovering drug and alcohol addicts from the Roaring Fork Valley who used our farmhouse as the base for two weeks of therapy aimed at helping them stay sober. Our entire staff was on call during this period- especially in the kitchen. We provided breakfast, lunch, dinner and tons of snacks day in and day out.
The group arrived weary, and wary of what was to come in the packed days ahead of them. Their apprehension and fears reflected our own. When they got here, on a Sunday night, they seemed a bit resistant, and as luck would have it I was in charge of their first meal. It had been a long weekend for us in the kitchen with a Friday Night Dinner, Farmer Appreciation Dinner, and two back-to-back Sunday brunches, and to be honest, I wanted nothing to do with the kitchen that night. So I did what most tired cooks do: I reheated left overs. And delicious leftovers they were. We had tri-tip from Saturday, mashed potatoes from Friday, braised greens from Sunday, and apple crisp with gingered whipped cream from Friday as well. Sitting down with the group, ready to make forced small talk and take a quick nap with my eyes open, I watched as these tired and self-abused individuals plunged into their plates and barely looked up from start to finish. They went back for seconds and thirds, and their cheek began to regain some color. People started talking, and eating, and eating some more. For me, these were just leftovers from the weekend meals. For them, this was some of the most nutritious stuff their bodies had received in a long time.
The next two weeks brought more of the same. Appetites grew. The group started asking questions about cooking methods, organic products, and different types of grains and how they could be used. They also worked in the garden in addition to painting murals, making journals, and attending group therapy sessions. For many, the concept of planting, growing, harvesting, and cooking their own food was not an attainable or realistic one. As a cook, it was heart-warming to watch malnourished individuals harvest their own greens and then see them prepared. For me, it was a firm reminder of why I do what I do. By the end of the week, it was plain to see that participants’ moods had been lifted from their previous state by a simple change in their diet.
I have always been fairly in tune with my body and how food affects it, although I may tune out those effects from time to time. For the past five years in particular I have been conscious of using organic and local products, steering away from refined sugars, and packing my meals full of delicious and complex grains. I also tend to surround myself with people who do the same. For me, to see the effect of this food on individuals who have not been as vigilant as me (or have hardly been feeding themselves!) opened my eyes. Eating this way helped them regain their energy, cured depression, and got them excited about cooking at home on their own.
Having The Right Door program was just as therapeutic for me as it was for the participants. Although some days were stressful and others downright tiring, feeding a different demographic was good for my soul. To see people appreciate your food the way these people did–the smiles, the “thank yous”, and above all the physical and mental change–brings me back to the heart of cooking: to nourish and love our bodies.
]]>http://frogstarfarm.com/blog1/?p=1782<![CDATA[Spring Frittata with Storage Onion, Over-Wintered Spinach and Duck Egg]]>2011-04-23T05:47:52+00:00
“Finches and sparrows build nests in my chimney with remains of the small flightless birds that you failed to protect.”
Andrew Bird – Spare Ohs
Two days after we made this yummy frittata the fox came. He ate all our ducks and one of our chickens. The fox: I feel like I [...]]]>
“Finches and sparrows build nests in my chimney with remains of the small flightless birds that you failed to protect.”
Two days after we made this yummy frittata the fox came. He ate all our ducks and one of our chickens. The fox: I feel like I know him. I see him all the time. He prances under streetlights when I go for a run. He sprints across the street, in front of my truck when I’m coming home from work. The fox lives in a burrow under the railroad tracks a block or so from here. He stalks the neighborhood. And he’s taken our birds before. We’ve lost at least three other chickens to the fox. He comes at night and kills birds. Not that I blame him. It’s his nature, we know that and we’re the ones who’ve failed to protect the birds.
Obviously, we didn’t know we were going to lose our ducks when we made this frittata. But, in retrospect, having considered all the special things we could have done with our last ever duck eggs, I’m glad we made this recipe. It was the perfect “bridge” recipe, bringing together the last few seasons on our tiny farm. We used storage onion grown last fall, spinach tended over the winter and fresh duck eggs from this spring.
A frittata is a big, round omelet cooked in a pan. They’re usually made with a seasoned egg mixture, though some folks make them with a custard, like a quiche without the crust. Personally, I use seasoned eggs. If I wanted a quiche, I’d make a quiche. We made our frittata with duck eggs which are larger and slightly richer than chicken eggs. But chicken eggs are just as good if that’s what you have. This recipe was super simple, quick to make and crazy delicious. It was a fitting and suitable tribute to the birds we were soon to lose.
1 c good cheese – Comte, Gruyere, Reggiano, ect – grated
salt
olive oil
nutmeg
cayenne
black pepper
method
Pre-heat your oven to 350.
In a large, oven safe pan, sauté the onion in the olive oil with a pinch of salt. Add the spinach at the end and let it wilt. Remove the veggies from the pan. Mix the eggs with a generous pinch of salt, a few twists of black pepper, a couple grates of nutmeg and a pinch of cayenne. Stir the veggies into the egg mixture. Re-oil and reheat your large pan. Pour in the egg/veggie mixture and cook for 3-5 minutes on the stove top, until the bottom sets.
Pop the frittata into the pre-heated oven and cook until almost fully set (5-8 minutes). Sprinkle the top with the grated cheese and cook for another two minutes. Serve hot or chill for later.
]]>http://freshandwyld.com/?p=1829<![CDATA[Spring in the Kitchen]]>2011-04-20T02:45:25+00:00 ]]>Spring is here! Not only do I see flowers popping up, hear birds chirping, watch the sun peaking through rain clouds, smell wild garlic in the morning dew… we have spinach, and radishes, and turnips, oh my! Goodbye starchy, heavy vegetables- it’s been a nice winter and you have kept my fully sustained- but bring on the leafy greens.
With the start up of Friday night dinners we have gotten the chance to start playing and cooking with springs early offerings. Not only do the surrounding farms have an abundance of sweet tender vegetables, our very own garden is pumping out some delicious salad greens.
Of all the greens so far- spinach is the winner. There is enough to go around for everyone- and then once more. We have incorporated in soups, quiches, salads and tamale pies. It’s too early in the season to start getting tired of such a nutrient rich leaf… and so we continue to rack our brains for spinach recipes. One in particular that I have become fond of is Spanakopita. When mentioning the dish to my mother the other day, she shuddered across the phone line. “Spanakopita? For forty? That sounds intensive and a bit awful..” My thoughts exactly, before I got a down a nice system and got over the fear of working with that fickle phyllo dough. The filling is easy and delicious- don’t let that flaky dough throw you off. Below, I will post a recipe for the filling. Now, my advice to you, is get everything set up. Create a station for yourself. Melt your butter with a pastry brush ready beside it, lay out the phyllo and cover with a damp rag (use throughout the whole process to keep the dough from getting brittle and impossible to work with), and have your filling ready to go. The following recipe is just a basic spinach filling- as summer goes on, add fun herbs popping up everywhere, incorporate green onions, or add a crunch with a handful or walnuts or pine nuts- above all, be glad spinach season is upon us… because that means berries and peaches aren’t too far behind!
Spanakopita
1 package Phyllo dough
8 cups Spinach Leaves
1 tsp dried oregano
1/2 cup butter, melted
1/3 cup cheese (I chose Avalanche Chevre)
1/4 cup feta, crumbled
1 each egg
5 Tbsp heavy cream
1 clove garlic, finely chopped
Salt and pepper to taste
Preheat oven to 350 degrees.
Start by heating a skillet or large pan with olive oil (just to coat the bottom). Once the oil is heated through add chopped garlic and stir until just golden brown.
Add all of the spinach and stir to incorporate garlic. Add oregano, salt and pepper to spinach. Stir until spinach is just cooked (wilted) and remove from heat.
Add the egg, cream, and cheese to the spinach mixture and stir until fully incorporated. On a half sheet tray (or casserole dish) layer three pieces of dough, while brushing each layer with the melted butter, to create the bottom crust of the Spanakopita. Place the filling evenly across the first layers of phyllo dough and repeat first step by placing three more pieces (butter in between) on top.
Brush the top layer with remaining butter and add crumbled feta on top. Place in the oven for about 15 minutes or until top is gold brown.
Cut into triangles and serve while hot!
]]>http://freshandwyld.com/?p=1826<![CDATA[The Real Crazy Season]]>2011-04-19T18:39:26+00:00 ]]>“THIS is crazy,” said the farmer as he pulled a box of greens from his trunk. On this early spring morning, before the clock had struck half-past eight, he pulled in with some of the season’s first product, mixed greens that we would truck over the hill for sale in the Roaring Fork Valley that day.
“People say to me, ‘wow, summer must be really busy for you guys,’” said the farmer,as he climbed back behind the wheel. “But in the summer, there’s a rhythm. You know what each day is for. This time of year, running around like a madman getting things ready–Spring, now this is crazy.”
And it is. For those of us mad enough to yoke our working lives to the turbulent and sometimes vengeful tides of the Colorado seasons, this time of year is for doing, basically, what the plants outside are doing too. We wake up from endless winter, stretch our legs, gather sap and strength for the bonanza to come in the summer months ahead. We remember where everything is, where we left it to lie last fall as we hurried to be done, and to rest. We remember how a shovel works.
Here on the farm we have been prepping beds, running the rototiller through the hardpan clay and ginning up the dirt with a mix of manure and organic fertilizer that we hope will prove its worth come summer harvest. Like the surrounding landscape, we started slow, pulling a few greens from the hoop-house once a week. But before long the rest of what we’ve put in will start to show: more greens, of course, and peas. Beets, carrots, turnips, onions, raab chard and kale.
Until then we continue to run around like headless chickens, thinning and transplanting and prepping and hoping that, someday soon, a rhythm will set in. Then again, in a state where the weather changes every 10 minutes, will the rhythm ever come? I’m not holding my breath.
]]>http://www.urbiculturecommunityfarms.org/1/post/2011/03/a-volunteers-experience.html<![CDATA[A Volunteer's Experience]]>2011-03-08T01:56:50+00:00"In the 2 days I spent with Urbiculture Farms, I realized that farming is hard, unforgiving, emotional work. Love for the earth is unconditional for these caretakers, and I felt it rub off on me. I know there’s more work to do, there always is for a farmer, but the earth is better off in their hands. Sustainable influence, earth friendly, environmentally conscious farming inhabiting our urban yards; this is a culture we can be proud of, Urbiculture Farms!" Jacqui Carter
]]>tag:blogger.com,1999:blog-8187001263670665374.post-687453011709286782<![CDATA[Winter at Buckhorn]]>2011-02-03T21:55:00+00:00
Once again vegetables are thriving here at Buckhorn!
The nights have been cold, but we at Buckhorn Gardens are still growing food, and now we are back to blogging as well! The herbicide contamination made for a difficult summer. Test came back positive that milestone, created by the DOW chemical company (makers of all those wonderful chemicals from agent orange to napalm and the worlds largest maker of plastics) was the culprit.
Fortunately for us here at Buckhorn, the herbicide exposure was through wind drift (verses brought in through compost). It took about 70 days for the chemical to break down sufficiently so that our crops could again begin to flourish. It was too late for most of our tomato, legumes, potato, and pepper crops, and anything we had seeded within that 70 day period, but we were able to produce enough greens, squash, leeks, kohlrabi, bok choi, eggplants, and tomatillos to continue participating in our local farmers' markets. We also produced enough to put away canned goods for the winter. Lots of salsas, pickles, beets, apples sauces, jams, and of course fermented foods. It was also a great season for mushrooms so we were able to dry lots of hawk wings and porcinis, we also froze many chantrelles.
Getting ready to make some pickles
The beginnings of tomato sauce
An abundant mushroom harvest
We were also able to produce and store enough winter squash and garlic to provide the Winter CSA members. This year the Winter CSA runs for sixteen weeks from December through March. Shares include large bags of our salad mix every week, along with turnips, radishes, celeriac, chard, bok choi, leeks, herbs, head lettuce, collards, kohlrabi, and more. Many thanks to Straw Hat Farms and Circle A Garden for supplying us with organic potatoes and parsnips since these were crops we lost due to the herbicide. We are so fortunate to have these great neighboring farms!
Alyssa watering scorpio this winter.
Snow helps insulate the sides of high tunnels, however it can also block the sunlight when the sun is low in the horizon.
The last two nights have been our coldest yet here on the farm at 14 and 15 below zero. If you make it out to the farm during the day, be sure to take a peek inside the high tunnels -- there's nothing nicer than seeing the rows of greens standing happy and healthy despite the frigid temperatures. We love working in the greenhouses on these sunny, cold days, so come on up and say hi!
]]>
Once again vegetables are thriving here at Buckhorn!
The nights have been cold, but we at Buckhorn Gardens are still growing food, and now we are back to blogging as well! The herbicide contamination made for a difficult summer. Test came back positive that milestone, created by the DOW chemical company (makers of all those wonderful chemicals from agent orange to napalm and the worlds largest maker of plastics) was the culprit.
Fortunately for us here at Buckhorn, the herbicide exposure was through wind drift (verses brought in through compost). It took about 70 days for the chemical to break down sufficiently so that our crops could again begin to flourish. It was too late for most of our tomato, legumes, potato, and pepper crops, and anything we had seeded within that 70 day period, but we were able to produce enough greens, squash, leeks, kohlrabi, bok choi, eggplants, and tomatillos to continue participating in our local farmers' markets. We also produced enough to put away canned goods for the winter. Lots of salsas, pickles, beets, apples sauces, jams, and of course fermented foods. It was also a great season for mushrooms so we were able to dry lots of hawk wings and porcinis, we also froze many chantrelles.
Getting ready to make some pickles
The beginnings of tomato sauce
An abundant mushroom harvest
We were also able to produce and store enough winter squash and garlic to provide the Winter CSA members. This year the Winter CSA runs for sixteen weeks from December through March. Shares include large bags of our salad mix every week, along with turnips, radishes, celeriac, chard, bok choi, leeks, herbs, head lettuce, collards, kohlrabi, and more. Many thanks to Straw Hat Farms and Circle A Garden for supplying us with organic potatoes and parsnips since these were crops we lost due to the herbicide. We are so fortunate to have these great neighboring farms!
Alyssa watering scorpio this winter.
Snow helps insulate the sides of high tunnels, however it can also block the sunlight when the sun is low in the horizon.
The last two nights have been our coldest yet here on the farm at 14 and 15 below zero. If you make it out to the farm during the day, be sure to take a peek inside the high tunnels -- there's nothing nicer than seeing the rows of greens standing happy and healthy despite the frigid temperatures. We love working in the greenhouses on these sunny, cold days, so come on up and say hi!
]]>http://freshandwyld.com/?p=1496<![CDATA[Thanksgiving Leftovers]]>2010-11-24T18:31:06+00:00 ]]>My favorite part of Thanksgiving has got to be the leftovers. I am not one of those gracious, smiling hostesses that lead people to the door stuffing Tupperware into the pockets and bags of their departing guests. No sir. I will tackle the clean up alone just to get dibs on all that uneaten grub. Hands off my bones! Leftover coagulated gravy, crispy cornbread stuffing, a couple spoonfuls of cranberry-cherry chutney, mine, mine, mine. Go home already!
Here is the way I am seeing it. I just spent 10 hours on a great meal, which is a little exorbitant and the only way I can rationalize being tied down to the stove that long is the payback of knowing if I make enough leftovers I may not have to do any serious pot-welding for at least a week after the big Holiday. Here’s to excess! May it pay off grandly for you in the week to come.
Re-Fixin’s
Here are some ideas for you. No recipes, just ideas. You will have to hum a few bars and guess at the rest. I am already starting my week off from cooking!
Turkey, Brie, Cheddar or Blue Cheese and Cranberry Quesadillas
Pan-fried Stuffing w/ Poached Eggs & Bacon
Turkey, Sweet Potato & Green Bean Curry
Potato Cakes w/ Smoked Salmon and Chevre
Cranberry, Turkey, Bacon, Lettuce and Tomato Sandwich
Pasta w/ Turkey, Gravy, Braised Greens, Sun-dried Tomatoes, Parmesan and Garlic
Turkey Chili & Cornbread
Cobb Salad w/ Turkey, Bacon, Hard Boiled Egg and Avocado
Turkey Bone Broth w/ Pumpkin, Wild Rice and Kale
Cream of Mashed Potato & Leek Soup
All right, do you get the idea? Bon Appetit!
]]>http://freshandwyld.com/?p=1255<![CDATA[Final Harvest?]]>2010-11-16T01:36:59+00:00I don’t know how many times this fall I’ve said the words “tonight is it for everything. Supposed to get down to 16″. But its been heard alot and I believe Joey has just stopped listening to me altogether and just goes about doing what he knows needs to be done – a good hand. Two days ago I was sure of it. Only things growing out there were some leaf lettuce, mixed salad greens, spinach, and kale. The Kale is being enjoyed each night by some unknown visitor. I suspect its the same one that has an established burrow into our kitchen scrap compost pile.The greens, spinach and lettuce were doing great and tasting better every day. So two days ago I look at the forecast – really I was looking to see if we could expect any snow in the mountains so I could go skiing soon – and saw a forecasted low of 8 degrees . I knew this was it and I better get my ass out there and harvest.
It was a rainy, sleety, snowy, windy kind of day. The greens, reds, browns of the greens were stunning in the dull grey light of the day. I hauled in 10 lbs of wonderful greens and almost as much spinach. The Kale – like I said – had been enjoyed by another. It was muddy and wet and beautiful. I was grateful for all the garden gave to us and thankful this would be the last time I would be getting muddy, wet, and cold harvesting anything for a while. Plus the mountains were getting whiter by the minute. Needless to day the single digits low never came and the greens are growing still. I think the spinach has had it though. Its been snowing the past three days and the greens seem to be loving it. Think I’ll be harvesting them again in a couple of days. Hopefully on a crisp clear sunfilled day.
I’ve also was able to get one last compost pile built and innoculated with the Biodynamics Preps a couple of days ago. Went out today while the snow was falling and the cold cut through my light fleece and stuck my hand into the pile. Just 6″ in it was hot and cooking. Can’t wait till the snow melts off of it in March and the sun starts to warm it and dry it and we get to dig into its blessings and spread them on the beds prior to seeding. That will be a good day.
The Chantung purple garlic I planted a few weeks ago poked up through the ground and was sticking bravely up above the mulch 3-4″. All the other varieties kept their heads low and covered.
We have only a few beds to fork, amend, and cover. The hoses are rolled up and stashed for the winter in the old chicken coop. The irrigation system is drained. The lawn is covered with leaves – perhaps I could get in one more compost pile….. The Great horn Owls arrived back a few days ago. They nest in a Blue Spruce next to the Farmhouse.
So Winter is here and the greens still grow. The compost is cooking under its blanket of hay. The garlic cloves break their dormancy and begin to swell and grow. The chickens scratch the still warm ground for bugs. The green tomatoes in the basement ripen into beautiful fruit of all colors. The light fades early. Tonight snow is falling in the moutains and I am digging out my ski equipment dreaming of floating through powder. Its a beautiful abundant life we have on this small farm. We are blessed indeed. Thank all of you for helping us do what we are doing. Thank you.
]]>tag:blogger.com,1999:blog-4793977005906116332.post-7499851971123036197<![CDATA[VISION FOR OUR NON PROFIT]]>2010-08-18T14:46:52+00:00tag:blogger.com,1999:blog-4793977005906116332.post-5244707753277137379<![CDATA[what is urban agriculture ?]]>2010-08-18T13:01:22+00:00 * Turning unused vacant lots into attractive, safe urban farms. * Improving storm water collection. * Increasing biodiversity. * Reducing air pollution. * Composting the 30% of the waste stream that is organic waste. * Cleaning up soil that is contaminated. * Reducing fuel consumption by not transporting agricultural products
long distances.
* Reducing urban cooling energy requirements as a result of adding plants to the environment.
Urban Agriculture Brings About Community Economic Development By:
* Providing employment and supplemental income opportunities. * Increasing overall economic activity in local communities. * Increasing green open space and the property values and tax revenues near them. * Allowing residents to save money growing and/or buying locally. * Reducing the costs of health care through the health and environmental benefits of gardening and eating fresh produce.
Urban Agriculture Enhances Food Security By:
* Increasing the availability of healthy, affordable food for all. * Teaching people how to grow their own food. * Reducing the reliance on emergency food systems. * Increasing residents’ income and access to local food.
Urban Agriculture is a Proven Benefit to Urban Areas:
* 40% of Toronto, Canada, residents grow some of their food in home or community gardens. * Residents in Havana Cuba, produced 8500 tons of agricultural produce including 7.5 million eggs and 3,650 tons of meat in 1996 alone. * The United Nations Development Program estimates that 15-20% of food is produced in urban areas world-wide. * Salem, Oregon, reports that urban land next to a “greenbelt” was worth $1,200.00 more per acre than land only 1000 feet away.
Urban Agriculture Models Home Gardens Home gardens are usually smaller than a city lot and adjacent to a house or apartment. They are managed by residents and production is primarily for home use. Small scale income generation from produce or value-added products is possible.
Community-Based Gardens Community-based gardens range in size from a portion of a city lot to several lots. They are located at schools, churches, community centers, food pan- tries, housing developments, or on other city or community-owned land. They are managed by constituents of the community entity, and production is for use by constituents, by the organization, or for income generation.
Commercial Gardens and Small Farms Commercial gardens and small farms range in size from one city lot to 10 acres. They are usually located in vacant lots in commercial or residential areas either owned or leased by the producer. Management is often by an entrepreneur or employee of a restaurant, and production is primarily for income generation.]]>tag:blogger.com,1999:blog-4793977005906116332.post-8294261124446949294<![CDATA[studies on babies umbilical cords and chemicals]]>2010-08-10T18:58:00+00:00http://www.scientificamerican.com/article.cfm?id=newborn-babies-chemicals-exposure-bpa
Tests Find More Than 200 Chemicals in Newborn Umbilical Cord Blood Study commissioned by environmental group finds high levels of chemicals in U.S. minority infants
TOXIC INHERITANCE: Babies are born with a slew of potentially dangerous chemicals. ISTOCKPHOTO/RAPIDEYE e-mail print comment 0diggsdigg More to Explore
* Sidebar Vote for Scientific American at the Earth Journalism Awards
U.S. minority infants are born carrying hundreds of chemicals in their bodies, according to a report released today by an environmental group.
The Environmental Working Group's study commissioned five laboratories to examine the umbilical cord blood of 10 babies of African-American, Hispanic and Asian heritage and found more than 200 chemicals in each newborn.
"We know the developing fetus is one of the most vulnerable populations, if not the most vulnerable, to environmental exposure," said Anila Jacobs, EWG senior scientist. "Their organ systems aren't mature and their detox methods are not in place, so cord blood gives us a good picture of exposure during this most vulnerable time of life."
Of particular concern to Jacobs: 21 newly detected contaminants, including the controversial plastics additive bisphenol A, or BPA, which mimics estrogen and has been shown to cause developmental problems and precancerous growth in animals. Last month, researchers reported that male Chinese factory workers exposed to high levels of the chemical experienced erectile dysfunction and other sexual problems.
"BPA is a really important finding because people are really aware about its potential toxicity," Jacobs told reporters. "This is the first study to find BPA in umbilical cord blood, and it correlates with national data on it."
Jacobs said the study focused on minority children to show that chemical exposure is ubiquitous, building on 2005 research on cord blood from 10 anonymous babies. That study found a similar body burden among the babies. This is the first study to look at chemicals in minority newborns.
"Minority groups may have increased exposure to certain chemicals, but here we didn't focus on those chemicals," Jacobs said. "The sample size is too small to see major differences, but we want to increase awareness about chemical exposures."
Leo Trasande, co-director of the Children's Environmental Health Center at the Mount Sinai School of Medicine, said the findings, while preliminary, show that minority communities are often disproportionately affected by chemical exposure. Trasande was not involved in the EWG study.
"Presently, minority communities suffer from a host of chronic disorders, and disproportionate chemical exposures may contribute significantly to the origins of the disparities that exist," Trasande said.
Both he and Jacobs said the findings add momentum for the call to revamp the Toxic Substances Control Act, or TSCA, the law regulating the more than 80,000 chemicals on its database. They released the report on the same day that a Senate panel is scheduled to discuss the government's strategy for managing the tens of thousands of chemicals in the marketplace with an eye toward overhauling TSCA.
TSCA does not require most chemicals to be tested for safety before they are approved for widespread use. Because of this, Trasande said, less than half of the 3,000 high-production volume chemicals on the marketplace have toxicity data, and less than one-fifth have toxicity testing data on the effects on developing organs.]]>tag:blogger.com,1999:blog-4793977005906116332.post-1144917473504911000<![CDATA[Harvest Mountain Farm Gardens: www.meetup.com/harvestmountain]]>2010-08-10T15:47:36+00:00Harvest Mountain Farm Gardens: www.meetup.com/harvestmountain: "If you would like to learn and hang out with some great people...consider being part of Harvest Mountain. If you are a seasoned organic grow..."]]>tag:blogger.com,1999:blog-4793977005906116332.post-4269053929731941616<![CDATA[www.meetup.com/harvestmountain]]>2010-08-10T15:29:02+00:00tag:blogger.com,1999:blog-4793977005906116332.post-797637288500061463<![CDATA[ABOUT US - advisors to Harvest Mountain]]>2010-08-10T15:27:03+00:00 Barbara B. Moore, Director Harvest Mountain 11505 W Texas Ave Lakewood CO 80232 720 231 8337 barbm12345@aol.com
Started four companies. Englert Inc of Denver to distribute metal roofing and rain gutter materials; Moore Building Products of Denver to distribute siding and windows in four states and Moore and Moore Remodeling Inc and As-Built LLC. Have BS in Business from C U Boulder and Masters of International Management – 48 hrs – Glendale AZ. Ran a manufacturing and distribution company in Broomfield - -Knudson Mfg with 60 employees. Barbara has strength in marketing, strategic connecting and vision in new industries. Grew vegetables since a child and love farms. Barbara has a vision to demonstrate and educate to people in Colorado how to grow organic food. Interested in working with schools and establishing a community gardens network with food production site at each garden. Sell produce direct. Finance start up with food production and gardens and grants. Vision includes organic food policy making grassroots level --from city to county to state.
Harvest Mountain is a 501 c3 that also operates in a separate training and equipping role in all aspects of prayer in Colorado and other states.
Glenn Moore, Barbara’s husband works in remodeling industry and in new home building for seven years. Was vice president of their building material companies. Prior to that Glenn was Park and Recreation Director for Douglas County and a Director of Parks agency in Washington State for 20 years.
Mel Coleman, Jr. Sustainable Ag-Works Int'l 1420 Dunsford Way Broomfield, Colorado 80020 303-941-8739 gmelcoleman@gmail.com
Sustainable Ag-Works Int'l - President Coleman Natural Foods - former Chairman TMP Training Center - Board of Directors, Chairman American Farmland Trust - Board of Directors Meat Industry Hall of Fame - member Board of Trustees American Forests - former Board of Directors Organic Trade Association - former Board of Directors American Meat Institute - former Board of Directors
Deborah Salazar , Westminster 303 264 7230 dsalfish@msn.com Employed presently with a mortgage brokerage. Deb came to Colorado after extensive work in greenhouse growing and landscape work in New Mexico. Has done horticulture therapy with elderly. An avid organic eater she brings to the Board hands on growing expertise from crops to greenhouse. Deb also works with Edgewater Food Bank and this includes students at Jefferson High School. Deborah is leading the GROWER responsibilities for the first community garden project in Wheat Ridge in logistics of start up and technical needs of land preparation and all needs for our gardeners to succeed in growing organic veggies. Will write clear support documents for website to replicate the creating of multiple community garden sites – ie - operating systems.
For decades, Terre, a native of Denver, has watched Colorado family farmers and ranchers struggle. The growing disparity between prosperous Colorado counties and rural counties is a serious concern of hers. She would like to see urban and suburban communities embrace and promote community gardening / farming and thus, bringing that spirit back into our towns and cities.
Under our direction, she will be monitoring state legislation that affects our issues, will be available to testify when needed and will sit on committees when possible to ensure that our concerns are clearly understood by our legislators.
Her vision is to help financially strengthen family farmers and ranchers and farm/ranch communities in rural Colorado by 1) Promoting locally grown organic produce 2) Networking urban/suburban family gardeners & farmers with rural farmers 3) Creating and marketing a brand of products such as healthy dehydrated snack foods and eventually moving into health care products. (See www.yestocarrots.com, an Israeli company who sells a variety of health care products made with organic fruits and vegetables.)
Terre worked in real estate for more than ten years. Her husband has been in new home construction for many years.
Gerre Roble, Littleton
I love to garden and I love to teach as well, there’s something about sharing the joys of gardening. I studied under Curtis Swift, State Extension Office in Grand Junction, took the “Master Gardening Program” and went on and became volunteer answering seasonal gardening questions. The following year discovered I enjoyed food preservation and took their courses and volunteered in that dept. for another season. I moved to Wisconsin several years later and became involved with the Master Gardening program there. I volunteered and went further and organized”Master Gardening” club. We did many city wide outreaches, i.e., taught on pruning, mulching, seasonal plants and answered gardening questions. I was president of the club for several years. Left the program in Wisconsin as we moved back to our lovely state of Colorado.
Larry Shaller 303 217 0000 Grew up in agriculture on a dairy farm. Worked as Scientist in protein studies for agriculture for four years. Skilled and Very familiar with ditch irrigation systems and problem solving. Resident of Wheat Ridge. Now owner of computer repair company.]]>tag:blogger.com,1999:blog-4793977005906116332.post-6569787588253825485<![CDATA[Helpful List of what to buy organic and what you need not buy organic]]>2010-08-10T15:22:13+00:00When To Eat Organic
By Laura Dolson, About.com Guide
Updated May 30, 2010
About.com Health's Disease and Condition content is reviewed by our Medical Review Board See More About:
Remove Pesticide DangersNaturally remove harmful chemicals from your family's fruits & veggieswww.veggie-wash.com
Pesticide AnalysisAutomated Sample Preparation by Gel Permeation Chromatographywww.pickeringlabs.com
1 Tip to Shed 9lbs WeeklyErase 9 Pounds of Stomach Fat Every Week by Using This 1 Weird Old Tipwww.healthstatus.com/9lbs Low Carb Diet Ads Low Carb Diets Natural Pesticides Organic Foods Fruits and Vegetables Organic Pesticides Sponsored Links
Lose 11 Lbs of Fat / weekBurn off 11 lbs of pure fat each week by eating 2 tasty foods.GroupRecipes.com
Chemical SupplierSpecialty & performance chemicals Engineering plastics & polymerswww.mitsuichemicals.com There are a lot of good reasons to choose locally-grown, organic produce when possible. However, organic food is admittedly more expensive. If you want to maximize the good you do to your body while minimizing the cost, you could choose to purchase organic produce for the fruits and vegetables which tend to have the most pesticides in the United States. It is estimated that if a consumer avoids eating non-organically grown produce in the top 12 ("Dirty Dozen") on this list, pesticide exposure can be reduced by up to 80%. This list was compiled by the Environmental Working Group from approximately 96,000 studies by the USDA and FDA of the 49 fruits and vegetables listed between 2000 and 2008. There are many fruits and vegetables that are not on this list -- these were chosen because they are most commonly eaten.
The scores given are simply a ranking of the different items, from the most problematic in terms of pesticides, to least likely to have pesticide residue. (Unlike other years, there is no attempt to make the numbers reflect the amount of pesticide residue found, only the ranking.) The fruits and vegetables were washed or peeled as most people use the produce – for example, apples were washed, bananas and oranges peeled. More information about this work, from the Environmental Working Group
Links from the fruits and vegetables below go to nutritional information, carb counts, glycemic index, and low-carb recipes for each item. Pesticides on Popular Produce
1. (worst) Celery 2. Peaches 3. Strawberries 4. Apples 5. Blueberries - U.S. Grown 6. Nectarines 7. Sweet Bell Peppers 8. Spinach 9. Kale and Collard Greens 10. Cherries 11. Potatoes 12. Grapes – Imported from outside U.S. 13. Lettuce 14. Blueberries - Imported 15. Carrots 16. Green Beans – U.S. grown 17. Pears 18. Plums - Imported 19. Summer Squash 20. Cucumbers - Imported 21. Green Beans - Imported 22. Hot Peppers 23. Red Raspberries 24. Oranges 25. Grapes – U.S. grown 26. Cantaloupe 27. Cucumbers - U.S. Grown 28. Cauliflower 29. Tomatoes 30. Bananas 31. Broccoli 32. Winter Squash 33. Cranberries 34. Plums - U.S. Grown 35. Honeydew Melon 36. Sweet Potato 37. Grapefruit 38. Watermelon 39. Cantaloupe - U.S. Grown 40. Cabbage 41. Eggplant 42. Kiwi 43. Asparagus 44. Sweet Peas (frozen) 45. Mango 46. Pineapple 47. Sweet Corn (frozen) 48. Avocado 49. Onions (least)]]>tag:blogger.com,1999:blog-4793977005906116332.post-8919902732246050328<![CDATA[A Nation of Farmers]]>2010-08-10T15:21:15+00:00 See artice on dirty dozen... if you just stop buying the top 20 pesticide carrying fresh fruits and vegetables you will be and feel much better. HARVEST MOUNTAIN FARM GARDENS is about teaching people to grow organic fruits, vegetables and herbs year round. It is fun and you are worth it. See our garden site at www.meetup.com/harvestmountain]]>tag:blogger.com,1999:blog-8187001263670665374.post-1323069758152460173<![CDATA[Herbicide Drift]]>2010-07-28T23:39:00+00:00Summer has arrived here on the farm. We've been sweating buckets out in the fields, and normally we would be harvesting tomatoes, peppers and potatoes right about now. Unfortunately, our hot-season bounty will be considerably lighter this year, as we believe many of our crops were contaminated with herbicide drift.
About a month ago, we started noticing that the leaves on our tomatoes and potatoes were curling inward. This is one of the signs of a virus known as curly top, so, with much sadness, we pulled up the affected plants. Still, something seemed fishy; curly top usually doesn't show up this early in the season, and it seemed weird that it was spreading so rapidly. So Breigh sent in a few plants to be tested. When the tests came back negative and two soil scientists said the plants looked like they had chemical residue, we started doing some heavy detective work.
It turns out the ranch next door sprays an herbicide called Milestone to control thistle in the pastures that surround the farm. They use hand sprayers and only spray targeted plants, but it's been extremely windy this year, and we believe the herbicide drifted onto our farm. The active ingredient in Milestone, aminopyralid, is a hormonal herbicide that affects broad-leaf plants. It is effective in extremely small concentrations, and tomatoes, potatoes, beans and peppers are especially susceptible. The herbicide also shows up in manure of cattle who have eaten sprayed plants, and aminopyralid is released when the manure is dug into the soil and microorganisms start to break it down. The chemical can then prevent seed germination.
We have pulled up all of the plants that showed signs of contamination, but since we do use manure from the ranch, the question now is whether our soil is contaminated as well. We have sent plant and soil samples in for testing and we are anxiously awaiting the results. Until then, there is a little good news. Studies have found that aminopyralid is not metabolized by humans (that's why it shows up in manure -- it goes right through). It is also not present in milk or eggs of animals that eat contaminated plants.
It's scary that this could happen here at Buckhorn, where we thought we were part of such a safe, closed system. If you care about healthy, chemical-free food, spread the word. This particular herbicide was banned for a period in England and is currently illegal in the state of New York. There is no reason we should be using it here in Colorado. I just talked to a friend of mine who is spending the summer on a ranch in Montana. Her farm rents out goats to graze pastures and take care of thistle. No chemicals needed.
We'll touch base again when we get our test results back. On a happier note, some of us interns made enormous quantities of pesto yesterday with of our genovese basil. At least we have a couple summery crops on the farm. Here's our recipe:
- 1 clove garlic
- 1 large handful pinenuts (or you can use almonds or walnuts)
- pinch of salt
- splash of lemon juice
- zest of half a lemon
- about 2 cups of basil leaves
- olive oil
Process the garlic and the nuts in the food processor until ground up. Add the salt, the basil the lemon juice and the lemon zest and process again. While the food processor is running, add the olive oil until you reach the consistency you like. Enjoy!
]]>Summer has arrived here on the farm. We've been sweating buckets out in the fields, and normally we would be harvesting tomatoes, peppers and potatoes right about now. Unfortunately, our hot-season bounty will be considerably lighter this year, as we believe many of our crops were contaminated with herbicide drift.
About a month ago, we started noticing that the leaves on our tomatoes and potatoes were curling inward. This is one of the signs of a virus known as curly top, so, with much sadness, we pulled up the affected plants. Still, something seemed fishy; curly top usually doesn't show up this early in the season, and it seemed weird that it was spreading so rapidly. So Breigh sent in a few plants to be tested. When the tests came back negative and two soil scientists said the plants looked like they had chemical residue, we started doing some heavy detective work.
It turns out the ranch next door sprays an herbicide called Milestone to control thistle in the pastures that surround the farm. They use hand sprayers and only spray targeted plants, but it's been extremely windy this year, and we believe the herbicide drifted onto our farm. The active ingredient in Milestone, aminopyralid, is a hormonal herbicide that affects broad-leaf plants. It is effective in extremely small concentrations, and tomatoes, potatoes, beans and peppers are especially susceptible. The herbicide also shows up in manure of cattle who have eaten sprayed plants, and aminopyralid is released when the manure is dug into the soil and microorganisms start to break it down. The chemical can then prevent seed germination.
We have pulled up all of the plants that showed signs of contamination, but since we do use manure from the ranch, the question now is whether our soil is contaminated as well. We have sent plant and soil samples in for testing and we are anxiously awaiting the results. Until then, there is a little good news. Studies have found that aminopyralid is not metabolized by humans (that's why it shows up in manure -- it goes right through). It is also not present in milk or eggs of animals that eat contaminated plants.
It's scary that this could happen here at Buckhorn, where we thought we were part of such a safe, closed system. If you care about healthy, chemical-free food, spread the word. This particular herbicide was banned for a period in England and is currently illegal in the state of New York. There is no reason we should be using it here in Colorado. I just talked to a friend of mine who is spending the summer on a ranch in Montana. Her farm rents out goats to graze pastures and take care of thistle. No chemicals needed.
We'll touch base again when we get our test results back. On a happier note, some of us interns made enormous quantities of pesto yesterday with of our genovese basil. At least we have a couple summery crops on the farm. Here's our recipe:
- 1 clove garlic
- 1 large handful pinenuts (or you can use almonds or walnuts)
- pinch of salt
- splash of lemon juice
- zest of half a lemon
- about 2 cups of basil leaves
- olive oil
Process the garlic and the nuts in the food processor until ground up. Add the salt, the basil the lemon juice and the lemon zest and process again. While the food processor is running, add the olive oil until you reach the consistency you like. Enjoy!
Despite the unpredictable weather, we managed to have a productive week of planting. After much weeding, we transplanted eggplant, summer squash, winter squash, pickling and slicing cucumbers, over a hundred tomato plants, and five kinds of basil. We've all been working long hours to get all the crops in as soon as possible, but the days of planting rows and rows of vegetables are some of the most satisfying. Many thanks to CSA member Gail for coming out to plant summer squash! We're planning a big final push to get everything weeded and planted on Saturday, so this weekend would be a great time to come out and get your work day in.
A warm welcome to our fourth full-time intern, Mindy! Mindy is a Ridgway native who has been volunteering on weekends for over a month. We're so glad to have her around all the time!
The Telluride Farmers' Market Kicked off last week, and we had a great time. We sold out of all our root crops, and had to pick more beets, carrots, and turnips to have enough for the Montrose market. We'll be there every Friday, so come check out the market and pick up some extra treats to supplement your CSA share. All of the interns will rotate working at Telluride, so you'll have a chance to meet the whole Buckhorn crew!
Now that the days are so hot, we've been having lots of salad for farm lunches. Here's a quick and easy salad recipe using our root crops and herbs. Items available in this week's share are in bold. Enjoy!
Beet and Radish Salad
8 small beets or 2 medium beets
8 radishes
1 tbsp olive oil
1 tbsp lime or lemon juice
1 tbsp chopped mint
1.5 tbsp chopped chives
salt & pepper to taste
Trim and roast the beets in foil until tender (about one hour). When cool, peel and cut into wedges. Cut radishes into bite-size pieces and combine with beets. Make dressing by combining olive oil, lime or lemon juice, mint, and chives. Toss dressing with beets and radishes, season with salt and pepper and serve!
]]>Abby's blog.
Despite the unpredictable weather, we managed to have a productive week of planting. After much weeding, we transplanted eggplant, summer squash, winter squash, pickling and slicing cucumbers, over a hundred tomato plants, and five kinds of basil. We've all been working long hours to get all the crops in as soon as possible, but the days of planting rows and rows of vegetables are some of the most satisfying. Many thanks to CSA member Gail for coming out to plant summer squash! We're planning a big final push to get everything weeded and planted on Saturday, so this weekend would be a great time to come out and get your work day in.
A warm welcome to our fourth full-time intern, Mindy! Mindy is a Ridgway native who has been volunteering on weekends for over a month. We're so glad to have her around all the time!
The Telluride Farmers' Market Kicked off last week, and we had a great time. We sold out of all our root crops, and had to pick more beets, carrots, and turnips to have enough for the Montrose market. We'll be there every Friday, so come check out the market and pick up some extra treats to supplement your CSA share. All of the interns will rotate working at Telluride, so you'll have a chance to meet the whole Buckhorn crew!
Now that the days are so hot, we've been having lots of salad for farm lunches. Here's a quick and easy salad recipe using our root crops and herbs. Items available in this week's share are in bold. Enjoy!
Beet and Radish Salad
8 small beets or 2 medium beets
8 radishes
1 tbsp olive oil
1 tbsp lime or lemon juice
1 tbsp chopped mint
1.5 tbsp chopped chives
salt & pepper to taste
Trim and roast the beets in foil until tender (about one hour). When cool, peel and cut into wedges. Cut radishes into bite-size pieces and combine with beets. Make dressing by combining olive oil, lime or lemon juice, mint, and chives. Toss dressing with beets and radishes, season with salt and pepper and serve!
]]>tag:blogger.com,1999:blog-8187001263670665374.post-5266169224233959475<![CDATA[The Return of Ridgway 4th and 5th]]>2010-06-02T22:32:00+00:00Many thanks to the 4th and 5th graders from Ridgway who came out to help last week! These students come out twice a year to help us with projects on the farm. Last fall they came out and planted cloves of garlic, and this week they weeded those same beds of garlic. The garlic they've been working on is now over a foot tall! The students also used teamwork and wheelbarrows to move huge rocks away from the fence line, and planted more than sixty trees along that fence. The trees are part of our edible landscaping effort and will someday produce wild plums, chokecherries, many colors of currants, and Siberian peas (a legume similar to lentils). We're looking forward to our next visit from the Ridgway students!
This week we also welcomed a new intern, Abby. She spent some time farming in Central and South America, so she's been a great help right away. On her first day working, we all went to the new greenhouse and planted more tomatoes. The greenhouse is looking good -- it's really starting to fill up! The holes in the black plastic are where we are going to plant peppers.
The weather is getting warmer, and the crops planted outside are starting to recover from the cold May nights. The broccoli, cabbage, kale, and chard are looking good, and this week we began picking spinach from the beds outside in addition to the beds inside the greenhouse. The potatoes I wrote about two weeks ago are starting to come up already!
We've got lots of root crops in the CSA share this week, but still have plenty of greens including some new greens selections. This week we'll have a few bags of a braising mix including beet greens, collard greens, kale, chard, mustard greens, and kohlrabi greens. We've also got turnip greens for those of you who want the greens without the turnip! And for those who are looking for a new way to eat all these greens, here's an easy and delicious warm salad dressing adapted from a recipe by The Seasonal Chef. They suggest serving over turnip, mustard, or collard greens, but arugula and perpetual spinach would work as well.
Warm Pecan Dressing
2 tbsp. balsamic vinegar 2 tsp. honey or agave nectar 1 tbsp. Dijon or stoneground mustard 2 tsp. vegetable oil ½ cup pecans, roughly chopped or broken
In a small bowl, combine vinegar, honey or agave, and mustard. Heat oil in a saucepan till hot but not smoking. Add vinegar mixture and pecans and cook, stirring, for 2-3 minutes. Pour over chopped or torn greens -- I used 6 oz. collard greens and 6 oz. turnip greens -- and toss well so all the greens are slightly wilted. Serve immediately.
]]>Many thanks to the 4th and 5th graders from Ridgway who came out to help last week! These students come out twice a year to help us with projects on the farm. Last fall they came out and planted cloves of garlic, and this week they weeded those same beds of garlic. The garlic they've been working on is now over a foot tall! The students also used teamwork and wheelbarrows to move huge rocks away from the fence line, and planted more than sixty trees along that fence. The trees are part of our edible landscaping effort and will someday produce wild plums, chokecherries, many colors of currants, and Siberian peas (a legume similar to lentils). We're looking forward to our next visit from the Ridgway students!
This week we also welcomed a new intern, Abby. She spent some time farming in Central and South America, so she's been a great help right away. On her first day working, we all went to the new greenhouse and planted more tomatoes. The greenhouse is looking good -- it's really starting to fill up! The holes in the black plastic are where we are going to plant peppers.
The weather is getting warmer, and the crops planted outside are starting to recover from the cold May nights. The broccoli, cabbage, kale, and chard are looking good, and this week we began picking spinach from the beds outside in addition to the beds inside the greenhouse. The potatoes I wrote about two weeks ago are starting to come up already!
We've got lots of root crops in the CSA share this week, but still have plenty of greens including some new greens selections. This week we'll have a few bags of a braising mix including beet greens, collard greens, kale, chard, mustard greens, and kohlrabi greens. We've also got turnip greens for those of you who want the greens without the turnip! And for those who are looking for a new way to eat all these greens, here's an easy and delicious warm salad dressing adapted from a recipe by The Seasonal Chef. They suggest serving over turnip, mustard, or collard greens, but arugula and perpetual spinach would work as well.
Warm Pecan Dressing
2 tbsp. balsamic vinegar 2 tsp. honey or agave nectar 1 tbsp. Dijon or stoneground mustard 2 tsp. vegetable oil ½ cup pecans, roughly chopped or broken
In a small bowl, combine vinegar, honey or agave, and mustard. Heat oil in a saucepan till hot but not smoking. Add vinegar mixture and pecans and cook, stirring, for 2-3 minutes. Pour over chopped or torn greens -- I used 6 oz. collard greens and 6 oz. turnip greens -- and toss well so all the greens are slightly wilted. Serve immediately.
We got the plastic on the greenhouse last week, and the 74 tomato plants inside are looking happy! Last Thursday morning was remarkably devoid of wind, so we took a little break from harvesting to get the plastic cover over the high tunnel. On such a calm day, it only took five of us to get the plastic up and well secured over the frame. After Jon and Evan finished up the doors and sides, we were ready to transplant tomatoes. The beds had already been dug by the crop mob, so all we had to do was amend the soil, lay down drip, and put down red plastic over the beds. The red plastic helps tomatoes grow by reflecting far-red light up into the plants, which triggers the release of a natural growth protein in the plant. We lay down sheets of red plastic over the beds, cut holes where we want to plant the tomatoes, and drop in the tomato starts. Next up in the new greenhouse: peppers!
Harvest day went incredibly smoothly this week, thanks in large part to our great volunteers! Christel, Lisa, Rachel, and Sarah all came out to help pick, wash, weigh, and bag greens. With the weather getting warmer, it's all the more important to get the greens picked and clean early in the day, so they can go in the cooler before the heat really hits. With all these extra hands to help we had a nice easy harvest and got to take our time enjoying lunch with friends.
Another big timesaver during harvesting is our new washstand. We'd previously been washing greens inside the dome, in a low, two-basin sink. The new washstand is outside and has two three-basin sinks. No more bending low to wash pounds and pounds of salad mix! We also bought a second salad spinner, so now with twice the sink space (and our wonderful volunteers!) we can almost double our greens-processing throughput.
This week in the CSA we are adding in a few bags of collard greens to choose from, and we'll have some fresh basil and cilantro available as herb selections. We've also got quite a lot of carrots, radishes, turnips, parsnips, and leeks! Evan, our resident chef, came up with an interpretation of green goddess salad dressing featuring herbs and leeks from the farm. It got raves at a recent potluck, so here's the recipe, with items available from Buckhorn in bold.
Green Goddess Dressing (version 2.evan)
2 c. Extra virgin olive oil 4 oz. Oregano, de-stemmed 2 oz. Thyme 2 oz. Basil, de-stemmed 4 ea. Egg yolks 1/4 c. Vinegar (I like apple cider vinegar, but any will do)
Kosher salt and pepper to taste (approx. 1 t. salt, 1/2 t. pepper)
Juice and zest of one lemon Juice and zest of half an orange
3 ea. Leek tops (the green part), blanched Sugar to taste
Gently warm the oil until slightly hot to the touch but certainly not hot enough to burn. Pour over half the herbs, and infuse for as long as possible (preferrably overnight but at least for a few hours). Strain. In a blender, combine egg yolks, salt, pepper, vinegar, citrus juice, and citrus zest. Blend on high for a few seconds. While blending, slowly pour in about half the oil in a thin stream. Add the leek tops and remaining herbs. Continue blending in the remainder of the oil. If at any point the dressing becomes too thick to blend, thin or "loosen" it with a small amount of liquid (vinegar, lemon juice, water, etc. - a tablespoon at a time) with the blender running, and continue adding the oil. Taste the finished product, which will be very thick, and adjust the seasonings as you like. You might find a little sugar useful here. Since salad dressings tend to used in relatively small amounts, they are generally very strongly flavored and seasoned. I enjoy Green Goddess because it derives its potency from fresh aromatics rather than an overabundance of vinegar.
About blanching: To blanche a green vegetable, bring very salty water (approximately 1/2 - 1 cup salt per gallon of water) to a full, rolling boil that you can't stir down. Plunge the leek greens into the water for 15 to 30 seconds, until the green becomes very vivid. If cooking something other than leeks, simply leave it in the water until it attains a texture that you enjoy, almost never any more than two minutes. Strain out the greens; plunge them immediately into ice water, and chill them well. The leeks have now been blanched. If I were condemned to perform one and only one task in the kitchen for eternity, it would probably be blanching green vegetables in a huge pot. Nowhere else in the kitchen is proper technique so readily and noticeably apparent.
Buon appetito!
Rest in Peace Raja
]]>
We got the plastic on the greenhouse last week, and the 74 tomato plants inside are looking happy! Last Thursday morning was remarkably devoid of wind, so we took a little break from harvesting to get the plastic cover over the high tunnel. On such a calm day, it only took five of us to get the plastic up and well secured over the frame. After Jon and Evan finished up the doors and sides, we were ready to transplant tomatoes. The beds had already been dug by the crop mob, so all we had to do was amend the soil, lay down drip, and put down red plastic over the beds. The red plastic helps tomatoes grow by reflecting far-red light up into the plants, which triggers the release of a natural growth protein in the plant. We lay down sheets of red plastic over the beds, cut holes where we want to plant the tomatoes, and drop in the tomato starts. Next up in the new greenhouse: peppers!
Harvest day went incredibly smoothly this week, thanks in large part to our great volunteers! Christel, Lisa, Rachel, and Sarah all came out to help pick, wash, weigh, and bag greens. With the weather getting warmer, it's all the more important to get the greens picked and clean early in the day, so they can go in the cooler before the heat really hits. With all these extra hands to help we had a nice easy harvest and got to take our time enjoying lunch with friends.
Another big timesaver during harvesting is our new washstand. We'd previously been washing greens inside the dome, in a low, two-basin sink. The new washstand is outside and has two three-basin sinks. No more bending low to wash pounds and pounds of salad mix! We also bought a second salad spinner, so now with twice the sink space (and our wonderful volunteers!) we can almost double our greens-processing throughput.
This week in the CSA we are adding in a few bags of collard greens to choose from, and we'll have some fresh basil and cilantro available as herb selections. We've also got quite a lot of carrots, radishes, turnips, parsnips, and leeks! Evan, our resident chef, came up with an interpretation of green goddess salad dressing featuring herbs and leeks from the farm. It got raves at a recent potluck, so here's the recipe, with items available from Buckhorn in bold.
Green Goddess Dressing (version 2.evan)
2 c. Extra virgin olive oil 4 oz. Oregano, de-stemmed 2 oz. Thyme 2 oz. Basil, de-stemmed 4 ea. Egg yolks 1/4 c. Vinegar (I like apple cider vinegar, but any will do)
Kosher salt and pepper to taste (approx. 1 t. salt, 1/2 t. pepper)
Juice and zest of one lemon Juice and zest of half an orange
3 ea. Leek tops (the green part), blanched Sugar to taste
Gently warm the oil until slightly hot to the touch but certainly not hot enough to burn. Pour over half the herbs, and infuse for as long as possible (preferrably overnight but at least for a few hours). Strain. In a blender, combine egg yolks, salt, pepper, vinegar, citrus juice, and citrus zest. Blend on high for a few seconds. While blending, slowly pour in about half the oil in a thin stream. Add the leek tops and remaining herbs. Continue blending in the remainder of the oil. If at any point the dressing becomes too thick to blend, thin or "loosen" it with a small amount of liquid (vinegar, lemon juice, water, etc. - a tablespoon at a time) with the blender running, and continue adding the oil. Taste the finished product, which will be very thick, and adjust the seasonings as you like. You might find a little sugar useful here. Since salad dressings tend to used in relatively small amounts, they are generally very strongly flavored and seasoned. I enjoy Green Goddess because it derives its potency from fresh aromatics rather than an overabundance of vinegar.
About blanching: To blanche a green vegetable, bring very salty water (approximately 1/2 - 1 cup salt per gallon of water) to a full, rolling boil that you can't stir down. Plunge the leek greens into the water for 15 to 30 seconds, until the green becomes very vivid. If cooking something other than leeks, simply leave it in the water until it attains a texture that you enjoy, almost never any more than two minutes. Strain out the greens; plunge them immediately into ice water, and chill them well. The leeks have now been blanched. If I were condemned to perform one and only one task in the kitchen for eternity, it would probably be blanching green vegetables in a huge pot. Nowhere else in the kitchen is proper technique so readily and noticeably apparent.
Yellow Finn: These pear-shaped potatoes have yellow skin and moist, firm yellow flesh. They are a great storage potato so we planted a lot of them!
German Butterball: Also a good storage crop, these potatoes have deep yellow flesh with an almost flaky texture and buttery flavor.
Red Pontiac: Also known as Dakota Chief, this potato has deep red skin and white waxy flesh.
Sangre: Developed in Colorado, this red-skinned potato is excellent for boiling and baking.
Irish Cobbler: This is an early-maturing variety with smooth, cream-colored skin and white flesh.
All Blue: This gorgeous purple and white streaked potato keeps its color when cooked and is high in anti-oxidants.
In addition to all the potatoes, we also transplanted kohlrabi and scallions, and seeded beets, carrots, turnips, radish, lettuce, and arugula in the beds outside. Next up will be planting lots of bell peppers, hot peppers and tomatoes in the new beds prepped by the crop mob! These beds are inside what will be our third high tunnel, and before they get planted we have to get the plastic over the greenhouse frame. We're planning to do this on Saturday, weather permitting -- please let us know if you'd like to come and help! The more hands we have the better, especially if the wind picks up at all.
This week's CSA share will have all the choices available last week, plus the first few bunches of beets and carrots. We will have more of these delicious root crops in the coming weeks, so don't despair if you aren't able to get a bunch with this week's share -- we'll soon have plenty to go around!
]]>
Yellow Finn: These pear-shaped potatoes have yellow skin and moist, firm yellow flesh. They are a great storage potato so we planted a lot of them!
German Butterball: Also a good storage crop, these potatoes have deep yellow flesh with an almost flaky texture and buttery flavor.
Red Pontiac: Also known as Dakota Chief, this potato has deep red skin and white waxy flesh.
Sangre: Developed in Colorado, this red-skinned potato is excellent for boiling and baking.
Irish Cobbler: This is an early-maturing variety with smooth, cream-colored skin and white flesh.
All Blue: This gorgeous purple and white streaked potato keeps its color when cooked and is high in anti-oxidants.
In addition to all the potatoes, we also transplanted kohlrabi and scallions, and seeded beets, carrots, turnips, radish, lettuce, and arugula in the beds outside. Next up will be planting lots of bell peppers, hot peppers and tomatoes in the new beds prepped by the crop mob! These beds are inside what will be our third high tunnel, and before they get planted we have to get the plastic over the greenhouse frame. We're planning to do this on Saturday, weather permitting -- please let us know if you'd like to come and help! The more hands we have the better, especially if the wind picks up at all.
This week's CSA share will have all the choices available last week, plus the first few bunches of beets and carrots. We will have more of these delicious root crops in the coming weeks, so don't despair if you aren't able to get a bunch with this week's share -- we'll soon have plenty to go around!
]]>tag:blogger.com,1999:blog-8187001263670665374.post-6996308726453550510<![CDATA[Crop Mob: Great Success!]]>2010-05-13T18:37:00+00:00
In addition to hard work and good spirits, the group shared a feast of chili and Jon's amazing kombucha. The crop mob brought together a range of folks from the community, including CSA members, non-members, and fellow farmers alike. Thanks to our friends at Tomten Farm and Circle A Garden for joining in -- we love the cooperative spirit between the farms in this area. Circle A Garden will be hosting the next crop mob on Sunday, May 16. Directions to their farm can be found on their website. Hope to see you there!
Breigh and I were unable to be at the crop mob as we were working at the Montrose Farmers' Market on Saturday. We bring fresh vegetables and herbs to market, and lots of starts so you can grow your own as well. Right now we have an incredible variety of tomato, pepper, eggplant and herb starts, as well as lots of basil and strawberries. Soon we will also be offering window boxes planted with a mix of herbs for a quick and easy herb garden. We're at Oxbow Crossing every Saturday morning; drop by and check out the market! This week Jinelle will be manning the Buckhorn booth; it is her last week here as an intern so be sure to wish her luck. She and her dog Sheba are off to Iowa to do prairie restoration for the Fish and Wildlife Service. Jinelle has been a presence at Buckhorn since the beginning and we will all miss her.
Spring is the busiest part of the season, and the loss of our greenhouse coupled with the unseasonably cold nights have set back some of our crops and frost-damaged others. With Jinelle's departure and lots of catch-up to do, we are in need of a new intern! Please let us know if you think you or someone you know would be a good fit for our farm. In the meantime, every Friday and Saturday are workdays at Buckhorn! Please come by anytime between 10 and 4 to help us with weeding and planting for the upcoming season. Don't forget, all CSA members need to come out this season -- one six-hour day for a partial share, two for a full share. We're looking forward to working with you!
The CSA share this week includes everything we've offered in the previous two weeks, plus some head lettuces, broccoli sprouts, and delicious hakurei turnips. These sweet and juicy turnips are great raw or cooked, and the greens are highly nutritious with lots of vitamin A, vitamin C, and calcium. As a choice in the herb category, we are also offering bags of nasturtium flowers and leaves. Nasturtiums are also high in vitamin C, and lend a great flavor and gentle spice to foods -- including Arugula Pesto! See recipe below; bolded ingredients are ones you can pick up in your CSA share or at the Montrose market.
Arugula Pesto
2 cups arugula leaves
2 cups nasturtium flowers and/or leaves
1 cup nuts (pine nuts, walnuts, macadamia nuts, or whatever mix you like!)
3 to 5 stalks green garlic (or garlic cloves)
1.5 cups olive oil
salt & pepper to taste
handful of grated parmesan or other cheese (optional)
Blend and enjoy!
]]>
In addition to hard work and good spirits, the group shared a feast of chili and Jon's amazing kombucha. The crop mob brought together a range of folks from the community, including CSA members, non-members, and fellow farmers alike. Thanks to our friends at Tomten Farm and Circle A Garden for joining in -- we love the cooperative spirit between the farms in this area. Circle A Garden will be hosting the next crop mob on Sunday, May 16. Directions to their farm can be found on their website. Hope to see you there!
Breigh and I were unable to be at the crop mob as we were working at the Montrose Farmers' Market on Saturday. We bring fresh vegetables and herbs to market, and lots of starts so you can grow your own as well. Right now we have an incredible variety of tomato, pepper, eggplant and herb starts, as well as lots of basil and strawberries. Soon we will also be offering window boxes planted with a mix of herbs for a quick and easy herb garden. We're at Oxbow Crossing every Saturday morning; drop by and check out the market! This week Jinelle will be manning the Buckhorn booth; it is her last week here as an intern so be sure to wish her luck. She and her dog Sheba are off to Iowa to do prairie restoration for the Fish and Wildlife Service. Jinelle has been a presence at Buckhorn since the beginning and we will all miss her.
Spring is the busiest part of the season, and the loss of our greenhouse coupled with the unseasonably cold nights have set back some of our crops and frost-damaged others. With Jinelle's departure and lots of catch-up to do, we are in need of a new intern! Please let us know if you think you or someone you know would be a good fit for our farm. In the meantime, every Friday and Saturday are workdays at Buckhorn! Please come by anytime between 10 and 4 to help us with weeding and planting for the upcoming season. Don't forget, all CSA members need to come out this season -- one six-hour day for a partial share, two for a full share. We're looking forward to working with you!
The CSA share this week includes everything we've offered in the previous two weeks, plus some head lettuces, broccoli sprouts, and delicious hakurei turnips. These sweet and juicy turnips are great raw or cooked, and the greens are highly nutritious with lots of vitamin A, vitamin C, and calcium. As a choice in the herb category, we are also offering bags of nasturtium flowers and leaves. Nasturtiums are also high in vitamin C, and lend a great flavor and gentle spice to foods -- including Arugula Pesto! See recipe below; bolded ingredients are ones you can pick up in your CSA share or at the Montrose market.
Arugula Pesto
2 cups arugula leaves
2 cups nasturtium flowers and/or leaves
1 cup nuts (pine nuts, walnuts, macadamia nuts, or whatever mix you like!)
3 to 5 stalks green garlic (or garlic cloves)
1.5 cups olive oil
salt & pepper to taste
handful of grated parmesan or other cheese (optional)
Blend and enjoy!
]]>tag:blogger.com,1999:blog-8187001263670665374.post-3477387128455925628<![CDATA[One Greenhouse Down!]]>2010-05-05T22:43:00+00:00I didn't knock wood after writing last week's blog post -- the 65 mph winds last week did eventually get the best of our high tunnel, Polaris. After holding strong most of the day, the tracking that holds on the plastic sheeting finally tore away from the greenhouse frame. Once the tracking came loose, the wind caught the 100-foot plastic sheet like a sail and pulled it up and away. Breigh, John, Darren, Jinelle, and friends Eric and Eliza managed to catch and hold the sheet to prevent it blowing away entirely. That's no small feat with only six people in high winds! Unfortunately, the plastic was torn by the wind so it can no longer be used to cover the greenhouse. We are reusing the plastic by cutting it into strips for the mini-tunnels that will cover individual beds. This method of protecting the plants was proven effective the night we lost the cover off Polaris -- the low that night was 19 degrees, but with those beds covered in their mini-tunnels of Reemay and plastic, we didn't lose any of those crops.
Despite the mishaps of last week, we are progressing with our planting schedule and getting things in the ground outside. This week we've transplanted hundreds of broccoli, cabbage, kale, and chard starts, and they are looking good outside despite the cold weather.
We've been fortunate this harvest day to have some great helpers: Kassie, a farm friend and former intern, and her mother Dee have been visiting this week and helping us get all the greens harvested, washed, and packaged. The CSA share this week will be similar to last week, with plenty of salad mix, asian greens, and root crops. Check out our recipe for Sweet and Gooey Parsnips for a quick and delicious way to prepare this great vegetable. This week we are also offering radishes and mustard greens as choices in your CSA share.
The baby birds are getting big! The geese and ducks are growing particularly fast. They are now living inside the meat bird pens, where their tractors are shifted every few days so they have access to fresh grass. Hopefully we will be able to let the ducks and geese wander loose before too long!
Our first farmers' market of the year is this Saturday in Montrose. The Montrose Farmers Market has a new location this year and we are hoping to see a great turnout in the new place. The market is held from 8:30 am - 1:00 pm at Oxbow Crossing. Please come out and support your local farms -- and then, drop by the farm to join the crop mob!
Alyssa
]]>I didn't knock wood after writing last week's blog post -- the 65 mph winds last week did eventually get the best of our high tunnel, Polaris. After holding strong most of the day, the tracking that holds on the plastic sheeting finally tore away from the greenhouse frame. Once the tracking came loose, the wind caught the 100-foot plastic sheet like a sail and pulled it up and away. Breigh, John, Darren, Jinelle, and friends Eric and Eliza managed to catch and hold the sheet to prevent it blowing away entirely. That's no small feat with only six people in high winds! Unfortunately, the plastic was torn by the wind so it can no longer be used to cover the greenhouse. We are reusing the plastic by cutting it into strips for the mini-tunnels that will cover individual beds. This method of protecting the plants was proven effective the night we lost the cover off Polaris -- the low that night was 19 degrees, but with those beds covered in their mini-tunnels of Reemay and plastic, we didn't lose any of those crops.
Despite the mishaps of last week, we are progressing with our planting schedule and getting things in the ground outside. This week we've transplanted hundreds of broccoli, cabbage, kale, and chard starts, and they are looking good outside despite the cold weather.
We've been fortunate this harvest day to have some great helpers: Kassie, a farm friend and former intern, and her mother Dee have been visiting this week and helping us get all the greens harvested, washed, and packaged. The CSA share this week will be similar to last week, with plenty of salad mix, asian greens, and root crops. Check out our recipe for Sweet and Gooey Parsnips for a quick and delicious way to prepare this great vegetable. This week we are also offering radishes and mustard greens as choices in your CSA share.
The baby birds are getting big! The geese and ducks are growing particularly fast. They are now living inside the meat bird pens, where their tractors are shifted every few days so they have access to fresh grass. Hopefully we will be able to let the ducks and geese wander loose before too long!
Our first farmers' market of the year is this Saturday in Montrose. The Montrose Farmers Market has a new location this year and we are hoping to see a great turnout in the new place. The market is held from 8:30 am - 1:00 pm at Oxbow Crossing. Please come out and support your local farms -- and then, drop by the farm to join the crop mob!
Alyssa
]]>tag:blogger.com,1999:blog-8187001263670665374.post-8052614695428934219<![CDATA[First Spring Harvest]]>2010-04-28T22:41:00+00:00Our first harvest day of the spring CSA has been busy and windy. Once again we have to thank the volunteers for getting that inflated double layer of plastic on the greenhouse -- we are getting gusts of 60+ mph today but the high tunnels are holding steady! Through the wind we've been picking, washing, and bagging goodies all morning for the CSA pickup t0morrow. The share this week will consist of your choice of greens (choose from kale, chard, spinach, arugula, and perpetual spinach), root vegetables (choose from scallions, radishes, parsnips, green garlic, and leeks), asian greens (choose from Chinese cabbage, bok choi, mizuna, and tatsoi), and herbs (choose from oregano, thyme, rosemary, lemongrass, sage, and marjoram).
Don't forget to bring a bag or two to take it all home! The share also contains a great salad mix including mustard greens, pea shoots, vitamin greens, arugula, minuta, cress, mixed lettuces, and baby greens of spinach, kale, chard, and beet greens.
We'll also have some of our eggs for sale for $4.50 per dozen. Our chickens are fed only non-GMO feed along with plenty of weeds, vegetable scraps, and grubs from the gardens. This highly varied diet gives their eggs the bright orange yolks and great flavor that are often lacking in eggs from the supermarket. The turkeys get all that plus an extra treat -- since turkeys don't scratch up the soil, as chickens do, they are allowed to roam in the garden during the day and eat as many grasshoppers as they can catch! Grasshoppers are chewing holes in the greens, so we appreciate the turkeys helping us to keep down the pest population. Our other form of grasshopper control is to set out dishes of NoLo Bait near where the grasshopper damage is the worst.
NoLo bait is not harmful to humans or any animals other than those in the grasshopper and locust family. It's not a poison, so it takes time for the grasshopper population to dwindle, because it works by infecting grasshoppers with a spore that will only grow inside the grasshopper's body, decreasing its appetite and eventually killing it. The spore is transmitted between grasshoppers and eventually takes hold of the population enough to keep the damage down.
Our other main pest problem right now are the flea beetles snacking on the smallest and most tender leaves in the greenhouse. We are addressing this problem by mixing flour and cayenne pepper and sprinkling it lightly on the greens.
The flour deters the beetles from eating the leaves since it gums up their mouths when they take a bite, and the cayenne gives it a kick to make it even more unpleasant for them. Hopefully they will get tired of it and leave our tatsoi alone. We do rinse the greens twice after harvesting, but you may see a small amount of flour left on some of the arugula and salad greens. Don't worry! It is perfectly edible, though you may want to give the greens an extra rinse if you are unable to eat wheat.
Belle's second baby finally got her name -- Blue and Creme are our two newest dairy goats! We hope you will come say hello to them at the Crop Mob this Saturday. Please get in touch with John if you are interested in coming. There will be good food and some good hard work! Hope to see you there,
Alyssa
]]>Our first harvest day of the spring CSA has been busy and windy. Once again we have to thank the volunteers for getting that inflated double layer of plastic on the greenhouse -- we are getting gusts of 60+ mph today but the high tunnels are holding steady! Through the wind we've been picking, washing, and bagging goodies all morning for the CSA pickup t0morrow. The share this week will consist of your choice of greens (choose from kale, chard, spinach, arugula, and perpetual spinach), root vegetables (choose from scallions, radishes, parsnips, green garlic, and leeks), asian greens (choose from Chinese cabbage, bok choi, mizuna, and tatsoi), and herbs (choose from oregano, thyme, rosemary, lemongrass, sage, and marjoram).
Don't forget to bring a bag or two to take it all home! The share also contains a great salad mix including mustard greens, pea shoots, vitamin greens, arugula, minuta, cress, mixed lettuces, and baby greens of spinach, kale, chard, and beet greens.
We'll also have some of our eggs for sale for $4.50 per dozen. Our chickens are fed only non-GMO feed along with plenty of weeds, vegetable scraps, and grubs from the gardens. This highly varied diet gives their eggs the bright orange yolks and great flavor that are often lacking in eggs from the supermarket. The turkeys get all that plus an extra treat -- since turkeys don't scratch up the soil, as chickens do, they are allowed to roam in the garden during the day and eat as many grasshoppers as they can catch! Grasshoppers are chewing holes in the greens, so we appreciate the turkeys helping us to keep down the pest population. Our other form of grasshopper control is to set out dishes of NoLo Bait near where the grasshopper damage is the worst.
NoLo bait is not harmful to humans or any animals other than those in the grasshopper and locust family. It's not a poison, so it takes time for the grasshopper population to dwindle, because it works by infecting grasshoppers with a spore that will only grow inside the grasshopper's body, decreasing its appetite and eventually killing it. The spore is transmitted between grasshoppers and eventually takes hold of the population enough to keep the damage down.
Our other main pest problem right now are the flea beetles snacking on the smallest and most tender leaves in the greenhouse. We are addressing this problem by mixing flour and cayenne pepper and sprinkling it lightly on the greens.
The flour deters the beetles from eating the leaves since it gums up their mouths when they take a bite, and the cayenne gives it a kick to make it even more unpleasant for them. Hopefully they will get tired of it and leave our tatsoi alone. We do rinse the greens twice after harvesting, but you may see a small amount of flour left on some of the arugula and salad greens. Don't worry! It is perfectly edible, though you may want to give the greens an extra rinse if you are unable to eat wheat.
Belle's second baby finally got her name -- Blue and Creme are our two newest dairy goats! We hope you will come say hello to them at the Crop Mob this Saturday. Please get in touch with John if you are interested in coming. There will be good food and some good hard work! Hope to see you there,
Calling all locavores, foodies, wanna-be farmers, csa members, sustainability activists, local community members, local community builders, and food activists to the first... Western Colorado Crop Mob!
While not everyone can start their own farm this is a way to become an active participant in the local food movement. Some people may decide to plant a garden, others will buy organic, or shop at the farmers market, but if you want to be more involved this is your chance.
What is a crop mob?
A crop mob is a group of people that descend on a local farm and knock out large projects while, at the same time, meeting others interested in local food and ultimately having a good time. My friend Stu calls it an "old fashioned Amish Barn-Raising but without the barn" - though we're not ruling out a future actual barn raising. We are forming a loose group of mobbers, there is no commitment involved, just come when you can and be ready to get your hands dirty. Join the group by sending me an email or becoming a member of the Western Colorado Crop Mob facebook group http://www.facebook.com/?sk=2361831622#!/group.php?gid=114351791921970&ref=ts.
These are the tenants of a crop mob: No money is exchanged.. Work is done on small-scale, sustainable farms and gardens. A meal is shared, often provided by the host. This is not a charity. We crop mob for crop mobbers
May 1st Buckhorn Gardens Buckhorn rd. Bed Digging Party Lunch will be provided, please rsvp at jon.clayshulte@gmail.com
Hope to see you there
Jon
]]>
Calling all locavores, foodies, wanna-be farmers, csa members, sustainability activists, local community members, local community builders, and food activists to the first... Western Colorado Crop Mob!
While not everyone can start their own farm this is a way to become an active participant in the local food movement. Some people may decide to plant a garden, others will buy organic, or shop at the farmers market, but if you want to be more involved this is your chance.
What is a crop mob?
A crop mob is a group of people that descend on a local farm and knock out large projects while, at the same time, meeting others interested in local food and ultimately having a good time. My friend Stu calls it an "old fashioned Amish Barn-Raising but without the barn" - though we're not ruling out a future actual barn raising. We are forming a loose group of mobbers, there is no commitment involved, just come when you can and be ready to get your hands dirty. Join the group by sending me an email or becoming a member of the Western Colorado Crop Mob facebook group http://www.facebook.com/?sk=2361831622#!/group.php?gid=114351791921970&ref=ts.
These are the tenants of a crop mob: No money is exchanged.. Work is done on small-scale, sustainable farms and gardens. A meal is shared, often provided by the host. This is not a charity. We crop mob for crop mobbers
We've woken up to snow on the ground for the last few days, but spring is still here on the farm -- and with it, spring projects! A huge thank you to everyone who came out to help with doubling the plastic on the greenhouses. With the help of many friends and community members, we were able to add a second layer of plastic to the two high tunnels (not a small feat in the high wind!). Inflating the space between the two layers with a small pocket of air helps slow down wear and tear on the greenhouse and will keep our high tunnels in good shape for years to come. The air pocket also helps insulate the greenhouse further, elevating the minimum winter temperature an additional four degrees. Those four degrees will protect the crops and extend the growing season, which will pay off in the winter and spring CSA boxes! We couldn't have done it without all our wonderful volunteers and neighbors, and we are so grateful for your help!
Springtime is full of babies, and we have got a ton. Baby chickens, turkeys, ducks, and geese are living under heat lamps inside the dome, and are being transitioned to a heated chicken tractor outside as they grow feathers. In addition to their chick feed they also get snacks of pond weed, weeds, and grubs from the garden -- it is amazing how quickly they grow! We also have four baby goats this year. Belle, the herd matriarch, had two baby girls who we will be keeping as milkers for next year. Her older daughter is named Chevre, so we'd like to name these two girls after cheeses, too. The black and white doe is going to be called Blue, but we're still trying to think of another good cheese name for the white doe. Any suggestions?
With a full barn, we've got a full intern house to match. Jinelle has returned to pass on her knowledge to the new interns, and John is also back to take on new projects. The new interns are Alyssa (the new blogger! Hello!), and Evan, whose culinary degree will come in handy as he contributes recipes and cooking hints to this blog in the coming weeks.
We interns (and Breigh, of course!) have been working to dig out the outside beds and prep them for planting. So far we've got onion, leeks, shallots, spinach, and peas planted outside, and are hoping to get in broccoli and cabbage soon. In the meantime, our high tunnels are bursting with greens, so look forward to your first CSA box of the spring next week!
]]>Happy Spring!
We've woken up to snow on the ground for the last few days, but spring is still here on the farm -- and with it, spring projects! A huge thank you to everyone who came out to help with doubling the plastic on the greenhouses. With the help of many friends and community members, we were able to add a second layer of plastic to the two high tunnels (not a small feat in the high wind!). Inflating the space between the two layers with a small pocket of air helps slow down wear and tear on the greenhouse and will keep our high tunnels in good shape for years to come. The air pocket also helps insulate the greenhouse further, elevating the minimum winter temperature an additional four degrees. Those four degrees will protect the crops and extend the growing season, which will pay off in the winter and spring CSA boxes! We couldn't have done it without all our wonderful volunteers and neighbors, and we are so grateful for your help!
Springtime is full of babies, and we have got a ton. Baby chickens, turkeys, ducks, and geese are living under heat lamps inside the dome, and are being transitioned to a heated chicken tractor outside as they grow feathers. In addition to their chick feed they also get snacks of pond weed, weeds, and grubs from the garden -- it is amazing how quickly they grow! We also have four baby goats this year. Belle, the herd matriarch, had two baby girls who we will be keeping as milkers for next year. Her older daughter is named Chevre, so we'd like to name these two girls after cheeses, too. The black and white doe is going to be called Blue, but we're still trying to think of another good cheese name for the white doe. Any suggestions?
With a full barn, we've got a full intern house to match. Jinelle has returned to pass on her knowledge to the new interns, and John is also back to take on new projects. The new interns are Alyssa (the new blogger! Hello!), and Evan, whose culinary degree will come in handy as he contributes recipes and cooking hints to this blog in the coming weeks.
We interns (and Breigh, of course!) have been working to dig out the outside beds and prep them for planting. So far we've got onion, leeks, shallots, spinach, and peas planted outside, and are hoping to get in broccoli and cabbage soon. In the meantime, our high tunnels are bursting with greens, so look forward to your first CSA box of the spring next week!
Our winter CSA was a great success! Even with December being the third coldest on record all of our greens and vegetables grew unfazed in our unheated high tunnels. The coldest night recorded back in December was 11 below, however it stayed a cozy 22 degrees under our mini hoops. Pretty amazing! All thanks to the awesome Colorado sun. During the day the soil is heated and at night the mini hoops covered with an agricultural blanket and plastic hold in the heat that the ground has collected all day. Under our mini hoops we grew kale, chard, perpetual spinach, salad mix, lettuce, carrots and beets. In the dome we grew chinese cabbage, bok choi, scallions, turnips and radishes. Next year we will grow more carrots however if we grow beets again we will need to start them earlier so they have more time to bulb up.
We grew greens and root crops all winter long under the mini hoops in our high tunnels
We grow our radishes in grow tubes to help use all that vertical space in the dome
Now we are gearing up for our summer CSA which starts end of April/beginning of May. We have started onions and shallots for transplanting outside in April. Peas, scallions, beets and carrots have all been seeded in the high tunnel and are already up. Kale, chard, spinach, tatsoi, mizuna and head lettuce are being transplanted this week. Next week we will seed turnips in the dome and greens in the high tunnel.
The dome this winter filled with lots food
With the left over veggies from the winter CSA, I have been making lots of yummy kale chip and nutritious kimchi.
]]>
A pomegranate blossom in the dome
Hi Folks
Our winter CSA was a great success! Even with December being the third coldest on record all of our greens and vegetables grew unfazed in our unheated high tunnels. The coldest night recorded back in December was 11 below, however it stayed a cozy 22 degrees under our mini hoops. Pretty amazing! All thanks to the awesome Colorado sun. During the day the soil is heated and at night the mini hoops covered with an agricultural blanket and plastic hold in the heat that the ground has collected all day. Under our mini hoops we grew kale, chard, perpetual spinach, salad mix, lettuce, carrots and beets. In the dome we grew chinese cabbage, bok choi, scallions, turnips and radishes. Next year we will grow more carrots however if we grow beets again we will need to start them earlier so they have more time to bulb up.
We grew greens and root crops all winter long under the mini hoops in our high tunnels
We grow our radishes in grow tubes to help use all that vertical space in the dome
Now we are gearing up for our summer CSA which starts end of April/beginning of May. We have started onions and shallots for transplanting outside in April. Peas, scallions, beets and carrots have all been seeded in the high tunnel and are already up. Kale, chard, spinach, tatsoi, mizuna and head lettuce are being transplanted this week. Next week we will seed turnips in the dome and greens in the high tunnel.
The dome this winter filled with lots food
With the left over veggies from the winter CSA, I have been making lots of yummy kale chip and nutritious kimchi.
Place all ingredients in a crock pot and cook on Low for 8 hrs
Remove roast and pull apart with two forks
Serve on warm buns and add sauce from crock pot to moisten
For a really easy recipe, substitute a bottled bbq sauce for all other ingredients. Just make sure the roast is covered
]]>http://kinikinfoods.com/?p=268<![CDATA[Braised Lamb Shanks with Carmelized Onions and Shallots]]>2010-01-18T05:56:14+00:00Ingredients
4 tablespoons olive oil
1 pound onions, sliced
5 large shallots, sliced (about 1 cup)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
6 3/4- to 1-pound lamb shanks
all purpose flour
2 1/2 cups dry red wine
2 1/2 cups canned beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
Directions
Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture.
Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
4 (1/2-inch-thick) slices country-style bread (from a crusty round loaf; preferably 6 inches in diameter)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 oz mesclun (3 cups)
Directions
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.
ENJOY!
]]>http://kinikinfoods.com/?p=255<![CDATA[Roasted Pork Chops with Apples and Onions]]>2010-01-18T05:20:33+00:00Ingredients
SERVES 2
2 Kinikin Heights milk-fed, pasture-raised pork chops (rib, shoulder, loin, and country ribs will all work)
1 Tbsp salt
1 tsp pepper
3 tsp sage
1 Tbsp olive oil
1/3 c apple cider or juice
1 tart apple, sliced but not peeled
1 small onion, thinly sliced
2 Tbsp honey
Directions
Preheat the oven to 350 degrees
Combine the salt, pepper, and sage; rub into the meat
Heat olive oil in an ovenproof skillet over medium heat and sear the chops until browned (about 1 min per side)
Remove from heat; add cider, apple, and onion.
Drizzle with honey, cover and roast for 1.5 hrs or until fork tender
Coat the chicken with the first five spice ingredients. Amounts aren’t crucial, just make sure the chicken is well coated
Put sliced onions, wine, and vinegar in the bottom of a dutch oven. Add the chicken
Place in the oven for 1 hr and 15 minutes for a 3-4 lb bird and 1 hr 30 minutes for a 4.5 lb+ bird. The best way to check doneness is to use a meat thermometer inserted into the breast or thigh (make sure it’s not against the bone). Once it is at 165 degrees, remove and let rest for 10 minutes before carving.
After a well needed vacation from the farm, Darren and I returned home this week to sunny Colorado. Fortunately for us, Darren's sister (who lives on Maui), had her wedding there on the winter solstice. John and Jinelle, our trusted interns did an excellent job caring for the farm and harvesting for the winter CSA. Our night time temperatures have been averaging from around -5 degrees to 12 degrees here at night, but all the veggies are growing strong, especially now that the days are slowly getting longer.
While on the Islands; we visited farms, met farmers, and shopped at farmer's markets. For a wedding gift, we bought a CSA share through Neil at Sanctuary Farm in Kula, Maui. We found his information on Localharvest.com and like our farm, he farms without the use of tractors and chemicals and follows the philosophy healthy soil means healthy plants equals healthy people. Neil gave us a great tour of his small but very productive farm. His orchard was breathtaking and he fed us some of the best fruit we had on the islands! Unfortunately, we did not take any pictures of his beautiful farm that over looks the valley from a couple thousand feet up.
After Maui, Darren and I finished up our vacation on Kauai, the garden island. On our day of arrival we headed over to the Koloa Farmer's Market, man what an experience. The market starts at noon, but you should get there at least 15 minutes earlier to get in line before Branch (maybe the market manager) blows the whistle signaling the opening of the market. Its quite a show waiting behind the cones, getting a spiel about the market from Branch, walking down the road with hundred other people to the market, then rushing in to your favorite vendor before they sell out.
Darren and I also enjoyed many hikes around the islands. On Maui we hike up into the Haleakala volcano at 10,000 feet and walked through bamboo forests. On Kauai we trampled through mud in one of the most beautiful places I had ever been to, the Napali Coast. Darren found morel mushrooms, however not enough for a meal. We hiked with a neem tree farmer, an iron man competitor and many wild goats.
While hiking, Darren and I enjoyed munching on thimble berries
And lots of sour guava
Taro, definitely not my favorite I called these giant asparagus stalks, but I have no idea what they are.
The silversword only grows on the Haleakala volcano on Maui
Longans, we couldn't eat enough of these, there awesome!
The Koloa farmer's market. I especially liked the bumber stick, No Farmers, No Food
Looks like the stuff we're growing
]]>
One of the many handsome residents of Kauai
After a well needed vacation from the farm, Darren and I returned home this week to sunny Colorado. Fortunately for us, Darren's sister (who lives on Maui), had her wedding there on the winter solstice. John and Jinelle, our trusted interns did an excellent job caring for the farm and harvesting for the winter CSA. Our night time temperatures have been averaging from around -5 degrees to 12 degrees here at night, but all the veggies are growing strong, especially now that the days are slowly getting longer.
While on the Islands; we visited farms, met farmers, and shopped at farmer's markets. For a wedding gift, we bought a CSA share through Neil at Sanctuary Farm in Kula, Maui. We found his information on Localharvest.com and like our farm, he farms without the use of tractors and chemicals and follows the philosophy healthy soil means healthy plants equals healthy people. Neil gave us a great tour of his small but very productive farm. His orchard was breathtaking and he fed us some of the best fruit we had on the islands! Unfortunately, we did not take any pictures of his beautiful farm that over looks the valley from a couple thousand feet up.
After Maui, Darren and I finished up our vacation on Kauai, the garden island. On our day of arrival we headed over to the Koloa Farmer's Market, man what an experience. The market starts at noon, but you should get there at least 15 minutes earlier to get in line before Branch (maybe the market manager) blows the whistle signaling the opening of the market. Its quite a show waiting behind the cones, getting a spiel about the market from Branch, walking down the road with hundred other people to the market, then rushing in to your favorite vendor before they sell out.
Darren and I also enjoyed many hikes around the islands. On Maui we hike up into the Haleakala volcano at 10,000 feet and walked through bamboo forests. On Kauai we trampled through mud in one of the most beautiful places I had ever been to, the Napali Coast. Darren found morel mushrooms, however not enough for a meal. We hiked with a neem tree farmer, an iron man competitor and many wild goats.
While hiking, Darren and I enjoyed munching on thimble berries
And lots of sour guava
Taro, definitely not my favorite I called these giant asparagus stalks, but I have no idea what they are.
The silversword only grows on the Haleakala volcano on Maui
Longans, we couldn't eat enough of these, there awesome!
The Koloa farmer's market. I especially liked the bumber stick, No Farmers, No Food
Looks like the stuff we're growing
]]>http://kinikin.abramsadvertising.com/?p=49<![CDATA[Too Good to be BEEF STEW]]>2010-01-05T00:19:41+00:00Ingredients
SERVES 4-6
1 c flour
salt
freshly ground black pepper
2 lbs chuck steak or roast, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
1 crumbled bay leaf
1 tsp oregano
2 garlic cloves, pressed or chopped
1 tbsp Worcestershire sauce
3 c beef broth
2 large or 4 small carrots, chopped
4 boiling potatoes, cut into large chunks
Directions
Salt and pepper the meat so well covered. Dredge the meat in flour. Heat the olive oil in a large skillet over medium-high heat. Add the meat and brown on all sides (be careful to not cook the meat through). Place in the crock pot.
Sautee the onions until translucent and scrape up any remaining bits of flour. Add onions to crock pot.
Add remaining ingredients, except the carrots and potatoes. Cover and cook on low for at least two hours but up to 8 hours (the longer the better!).
One hour before serving, add the carrots and potatoes and cook until tender.
Rub Garlic-Herb Rub into chicken and underneath skin. Place the chicken in a roasting pan.
Bake for approximately 1 hr 15 minutes to 1 hr 35 minutes, depending on the size of the chicken. Use meat thermometer and remove from oven when internal temperature is 165 degrees. Let rest 10 minutes before carving.
Serve with rosemary roasted potatoes or garlic mashers
ENJOY!
]]>http://kinikin.abramsadvertising.com/?p=37<![CDATA[Grilled Asian Round Steak with Sesame-Ginger Slaw]]>2010-01-01T19:31:15+00:00Allow 1 full day to marinate meat
Mix marinade ingredients and round steak together. Marinate overnight
Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat.
Add Sriracha sauce or jalapenos, 2 tsp ginger, and sesame oil
Mix cabbage and 1/2 c green onions in medium bowl along with red bell peppers.
Pour vinegar mixture over cabbage and toss to coat. Season with salt and pepper and top with 1/4 c green onions and sesame seeds (Dressing can be made the day before. The salad can be made a couple of hours before you grill the round steak so that the flavors have more time to blend in).
Heat bbq to Medium
Grill steak until cooked to desired doneness, about 3-4 min per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against the grain.
]]>tag:blogger.com,1999:blog-8187001263670665374.post-3789012021148859257<![CDATA[Winter Projects]]>2009-12-14T19:05:00+00:00 Well, you would think because winter has arrived the farm duties would slow down, however we have been busier then ever finishing up projects before the snow covers the ground. Lucky for us the days are short this time of year and Mother Nature is taking her time covering us with snow. We have missed out on two major snow storms, receiving just a dusting while areas around us are measuring their snow fall in feet. Every year our final projects are planting garlic, putting our beds to rest and clean up/pickup. The reoccurring landscaping project seems to get rescheduled to spring and then back to fall every year! The winter CSA started last week and despite numerous nights with below zero degrees, the greens look great.
After three years we are sill finding giant rocks in the beds
I always wonder "how did we miss these rocks the last time we worked in these beds!"
Collecting leaves from town and transporting them to the farm. After weeding the beds, we sheet layer them with plant matter, leaves, manure and then straw
A new growing space for next year
The garden beds all put to restfor a long winters nap
]]> Well, you would think because winter has arrived the farm duties would slow down, however we have been busier then ever finishing up projects before the snow covers the ground. Lucky for us the days are short this time of year and Mother Nature is taking her time covering us with snow. We have missed out on two major snow storms, receiving just a dusting while areas around us are measuring their snow fall in feet. Every year our final projects are planting garlic, putting our beds to rest and clean up/pickup. The reoccurring landscaping project seems to get rescheduled to spring and then back to fall every year! The winter CSA started last week and despite numerous nights with below zero degrees, the greens look great.
After three years we are sill finding giant rocks in the beds
I always wonder "how did we miss these rocks the last time we worked in these beds!"
Collecting leaves from town and transporting them to the farm. After weeding the beds, we sheet layer them with plant matter, leaves, manure and then straw
A new growing space for next year
The garden beds all put to restfor a long winters nap
3-4 large baking potatoes or 5-7 smaller red potatoes
3/4 c peas
3/4 c corn
1/4 c Butter
2/3 c milk
1 c grated Gruyere cheese
Directions
Preheat oven to 400 degrees
Dice potatoes into 1 in cubes (you can peel them if you prefer them that way) and begin boiling them in water.
Brown lamb in a large pan and add the rosemary, thyme and salt. Season with salt and pepper to taste. Remove from heat and set aside.
Saute the onion, garlic, and carrots until tender 5-7 min. Add the peas, corn, and lamb and turn the heat down to low.
Check the potatoes. They should take 10-15 min. Once done drain water and add butter and milk and mash. Add salt and pepper to taste. You can always add more butter or milk to get the right consistency or creaminess.
In a casserole dish put the meat and vegetable mixture on the bottom of the pan. Spread a layer of mashed potatoes over the top to fill the dish. You may have leftover mashers, but all the better!
Top with Gruyere cheese and place in oven until cheese is golden brown
Remove from oven and let sit 10 min before serving.
ENJOY!
]]>http://oxfordgardens.posterous.com/end-of-season<![CDATA[End of season...]]>2009-10-27T05:10:33+00:00
We had so much fun with our Ridgway 5th grade class! Thank you guys for being such great helpers!]]>
Morning Everyone! Can’t wait to see you today (Sat) at the Drake Road Farmer’s Market form 10-1. We’ll have spring goodies like greens and radishes as well as starts for your garden!
