Welcome to Spring’s first harvest! This week we have: Salad greens, oregano, rhubarb, nettles, and chives.
The nettles can be a little tricky to use. Try not to touch them as they do sting. I have cut them off the stem. The best way to work with them is to use salad tongs or gloves. If they touch your skin you might get bumps and feel the sting. The sting is not lethal, but it smarts a little (I routinely get a little stung when I harvest them, so it’s not that bad). Nettles are extremely healthy and perfect for your spring detox. You can blend them in a shake, use them with the oregano for pesto on your noodles, or add them to your favorite cooked dish. They must be cooked or pulverized to kill the sting, so they aren’t good for a salad. They can be helpful if allergy season is hitting you hard. Nettles should only be used in the spring before they set seed. After seed setting they are too potent and will give you a tummy ache.
Rhubarb is excellent in a rhubarb pie or made into a cake. Look online and I’m sure you’ll find all kinds of ways to use them.
Enjoy the spring harvest, we’re bouncing back from this long winter, and there’s lots more to come!
This is my favorite quiche recipe of all time. It uses really lard which can be made by rendering pig leaf fat into pure white lard. Serve with a huge salad.
2 cups flour
1 Tablespoon sugar
1/4 teaspoon salt
1/3 cup butter
1/3 cup lard
4 to 6 Tablespoons white wine
Mix the first 3 ingredients, then cut in the butter and lard and blend until it is crumbly and the size of peas. Add the wine and just mix. Form into a ball and roll out to make a pie crust. In the bottom of the crust add:
1 1/2 cup shredded or diced cheese
8 slices bacon precooked with fat drained off
Into your blender add the following:
1 1/2 cup milk
3-5 eggs (depending on size-it’s okay if you have lots of eggs in it)
1/2 tsp salt
1/8 tsp pepper
Pour into crust with cheese and bacon and bake in preheated 350 oven for 45 minutes until firm and set up. Let cool 15-30 minutes before serving. Also great for breakfast the next morning or brunch.
We now have eggs available to pick-up at the farm. Call 231-879-3814 to arrange a pick-up. These eggs are non-GMO, from free range pastured hens and are very fresh. They are $3/dozen and come in mixed containers of brown, white and sometimes blue.
Looking for a local Christmas? We’ve got Christmas Trees, Grape Vine Wreaths, homemade wool hats, Christmas heritage hams (sliced into steaks) and 1 heritage turkey left. Let’s have a good one! Happy Holidays everyone!
What do farmers do in the winter? Well, we take care of our animals, haul wood and make Kimchi. Kimchi is a Korean form of sauerkraut. It’s a lacto-fermentation process that enlivens vegetables and preserves them. Lactic acid is a natural preservative, that enhances digestibility and increases vitamin levels. It also tastes great.
1 head napa cabbage, cored and shredded (although I’m using regular purple cabbage and green cabbage works great too)
1 bunch green onions, chopped (I used regular onions)
1 cup carrots, grated
1/2 cup daikon radish, grated-optional (I left it out because I didn’t have any)
1 tablespoon freshly grated ginger (a must!)
3 cloves garlic, peeled and minced
1/2 teaspoon dried chile flakes (I didn’t have any and left it out)
1 tablespoon sea salt or pickling salt
4 tablespoons whey (you can use the water that separates from yogurt or use an additional 1 tablespoon salt)
Place vegetables and sea salt in a bowl and pound with a wooden pounder or meat hammer to release juices. Place in a crock or a quart-sized, wide mouth mason jar and press down firmly with pounder until juices come to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Flavor will increase with time.
Sauerkraut owes its reputation in part to the famous navigators of past centuries. For his second round-the-world voyage, Captain Cook loaded 60 barrels of sauerkraut onto his ship. After 27 months at sea, 15 days before returning to England, he opened the last barrel and offered some sauerkraut to some Portuguese noblemen who had come on board… they carried off the rest of the barrel to give to their friends. This last barrel was perfectly preserved after 27 months, in spite of changes in climate and the incessant rocking of the ship. The sauerkraut had also preserved sufficient quantities of vitamin C to protect the entire crew from scurvy. Not one case occurred during the long voyage even though this disease usually decimated crews on voyages of this length. -Sally Fallon- Nourishing Traditions
With only 1 week left until Thanksgiving we are excited about our heritage turkey’s this year. Heritage turkeys were so much fun to raise. We had them on fresh pasture every day in the turkey tractor when they were young, then moved them to the turkey pasture when they got bigger. They knew how to use their wings right away and flew over the fence regularly, but they didn’t go far, mostly to the next grassy spot, and came running back at feeding time.
We fed them non-GMO, locally grown feed (in addition to the grass and bugs they gathered themselves). So they are a turkey you can really feel good about eating!
We enjoyed their sweet and friendly nature, far more gentle then even chickens!
Heritage turkeys are still able to breed naturally, yet in spite of this obvious advantage our Chocolate turkeys are on the endangered list. Our heritage turkeys will be a little on the small size this year (we got them late after last year’s turkey’s got so big they didn’t fit in the turkey roaster!), but they are perfect for family thanksgiving dinners when you don’t want a month’s supply of leftover turkey.
If you missed out this year on ordering your turkey, never fear, we will be taking orders again in February for next year.
Our two sows just farrowed and we have 13 piglets for sale. We have nine Mulefoot/Mangalitsa hybrids for sale for $150. There are 6 males and 3 females. A $100 non-refundable deposit holds your pig.
We also have four purebred Mulefoot piglets for sale–1 male and 3 females. They are going for $250 and come with papers. A $150 non-refundable deposit reserves your pig.
Please call or email to reserve your pig. Males can come castrated or intact. They will be available for pick up or delivery in late October.
Mulefoots and Mangalitsas are award-winning pigs for their taste.
Goats for Sale
We one goat left for sale. She is a Nubian doe that has been disbudded (no horns). She was born 6 months ago. She was a single birth and has gotten so big already that she may be ready for breeding this fall and should be an excellent milker. We are asking $100.
Rabbits for Sale
We have a number of rabbits for sale at any given time. These rabbits can all be used as meat rabbits or for pet bunnies.
9 Young New Zealand rabbits are $10 for (4) males and (5) females (over 9 weeks old).
Angora mixes, 1 male, 1 female (related) are $15 each (12 weeks old).
5 Creme D’Argent mix, males only $10 each (12 weeks old).
Two unrelated mini rex’s, one blue (female), one tan (male) $15 each.
One male, sweet pet rabbit, orange color $8
Sheep for Sale
We have two sheep for sale. They are both Shetland sheep and about 5 years old. Their wool is beautiful, and they are easy to house and keep. The ewe is black and grey and we are selling her for $100. The wether (fixed male) is black and brown and we are selling him for $50.
I was adding a little water to the “pond” I constructed this summer out of an unused rubber feed container and discovered that at least 4 frogs have moved in (or are visiting)! We are high up on a “ridge” with a watershed on either side of us, we don’t have water close by. So, I don’t know where they come from or how they heard that there was a pond to swim in, but there they were! Two of them are out of the water in this picture and you can just see the thirds face peaking up. We see toads all the time, but this summer was the first time we’d seen frogs!
This frog habitat was easy to make. I took one rubber feed bucket, 6 inches deep and 2 foot diameter and dug a hole deep enough to hold it. Then I filled it with water and planted iris’s around it. I located it near our water source, so it will be easy to keep filled. Wild mosquitoes and flies help provide the food and the frogs just appear!
Another habitat in creation is the worm habitat formed with shredded cardboard. Just add cardboard and the worms move in.