Monthly archives "May 2010"

my CSA customers rock my world!

A huge thank you to my fantastic CSA customers!!! I couldn’t do this without you, thank you for believing in me and my farm enough to sign up for a share of the goodness……Sue, Mary and Charlie, Evalee and John, Julie and family, Kay and Paul, John and Jenny, Maren, Paula and Jim, Renee and Tommy, Mary R., Kitty and Barry, Susan and Ernie, Tatiana and family, Jennifer H. and family, Lauren and Mark, Stacy and family, Donna and Kathy, Sean and Pat, Jen M., Jessie S., Jack F., Mary B., Peter and Katie, Emily, Terry, and Catherine and Jana. Thank you as well to the Seward Co-op, Mississippi Market (both locations) and the fabulous Heartland Restaurant.

the intimacy of farming

a shoulder roast from my goat Edith, who was butchered last fall. Seared with garlic, onion, chiles, paprika and then SLOW roasted all day in the dutch oven at 200 degrees- falling right off the bone tender
a shoulder roast from my goat Edith, who was harvested here on the farm last fall. Seared with garlic, onion, chiles, paprika and then SLOW roasted all day in the dutch oven at 200 degrees- falling right off the bone tender

the insanely amazing goat tacos we made with edith's gorgeous meat
the insanely amazing goat tacos we made with edith’s gorgeous meat
ducklings, my own hatched, and 20 little black cayugas. They have doubled in size in less than a week!

ducklings, my own hatched, and 20 little black cayugas. They have doubled in size in less than a week!

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baby turkeys, not so much babies anymore......out of the hoophouse and into the open yard!
baby turkeys, not so much babies anymore……out of the hoophouse and into the open yard!

roast potatoes and fresh tomatoes in the oven, with olive oil, salt, pepper, dried ramps, garlic, onion until the potatoes are done, then crack a couple duck eggs on top to bake in the juiciness for maybe 3 minutes more. Absolute divinity.
roast chunks of potatoes with slabs of fresh tomato in a casserole in the oven…drizzle with olive oil, salt, pepper, dried ramps, frozen fresh basil, garlic, onion until the potatoes are done, then crack a couple duck eggs on top to bake in the juiciness for maybe 3 minutes more. Absolute divinity.

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and a little feta on top, sit back and watch the show as the custardy yolk oozes out.

and a little feta on top, sit back and watch the show as the custardy duck egg yolk ooooozes out. Then eat!

my first greens harvest for my CSA folks! mesclun salad mix, lamb quarters, spinach, mustard, pea shoots.....tender baby green goodness!

my first greens harvest for my CSA folks! mesclun salad mix, lamb quarters, spinach, mustard, pea shoots.....tender baby green goodness!

goat korma, made with the remainder of edith's shoulder roast. Andrew made this, along with a delicious red lentil dahl. I managed to make some mushy rice. But it was one of the best meals ever, seriously.

goat korma, made with the remainder of edith's shoulder roast. Andrew made this, along with a delicious red lentil dahl. I managed to make some mushy rice. But it was one of the best meals ever, seriously.

 

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I was going to go on a diatribe tonight about my food and my farm, the connection being made between my farm and feeding others….but these pictures really say it all. Thank you so very much to everyone for the open hearts, tremendous support and encouragement.