Fracked

This has been a difficult winter for us on our farm, and we think it is a good time to try to explain why- our whole county is right in the pathway of the frac sand mining explosion here in Wisconsin, and just a few months ago we found out about exploratory drilling going on right next door for a possible frac sand mine. Well, we found out by doing the chores one morning and hearing the worst awful racket you can imagine, which was pretty unusual; in all the days that we have lived here the mornings have been quiet and peaceful.  So we’ve been dealing with the potential of a frac sand mine right next door since Christmas (great Christmas gift, huh?), and we’ve been all over the map in terms of how we are trying to deal with this. There are so many issues with frac sand mining, and frack mining itself, that they are too numerous to go into right here at the moment, but suffice it to say that if a mine went in right next to our property, we would have to deal with hundreds of trucks pummeling our quiet country road mercilessly, day in and day out, , potential groundwater contamination, as well as incessant drilling noise, explosions that rock the landscape, and super fine silica dust that would present new and unexplored health hazards. Not the ideal picture for a small farmstead neighbor.

We sincerely hope our neighbor decides to pull the plug on this potential mine. Many people are swayed by the money, the mine companies are paying millions of dollars to buy up sites all around the county, and our surrounding townships are feeling the brunt force of mining might.

Our friend Lindsay Rebhan recently wrote about our situation for the MOSES (Midwest Organic & Sustainable Education Service) “Organic Broadcaster” Newsletter. She does a good job of explaining our situation. Here is an excerpt with a link to the full article at the end.

Our nation finds itself in the midst of a Wild West land grab–a fracking boom and therefore a frac-sand mining boom. The process of hydraulic fracturing (fracking) uses sand, water and chemicals to open fissures in the earth to extract oil or natural gas. Wisconsin’s geological history as an ocean provides the perfect crystalline silica sand used for the hydraulic fracturing process. In the last three years, Wisconsin sand mining has grown exponentially, quickly changing the landscape.

“We didn’t completely understand how this issue could affect us so quickly. We were building our farm business; moving, harvesting/planting, learning the community, we thought we didn’t have time to keep up with the frac mining issue around us,” young Wisconsin farmer Andrew French explains. In the list of things new farmers need to keep tabs on–add frac sand mining. Andrew and Khaiti French own Living the Dream Farm, (L.T.D. Farm, Inc.) in Clayton, Wis., located in Barron County.

Andrew and Khaiti are two impassioned young farmers and compassionate carnivores, stewarding 39 acres of land in western Wisconsin. Barron County, like much of Wisconsin, is known for rolling hills, bucolic trout streams and good farmland. “Our land is one of the most important elements of our farm, of course, if the mine operation starts up here–all the smog, noise, and silica dust will cause health issues for us and our animals.” The L.T.D. farmers raise pastured ducks, chickens, turkeys, rabbits and goats, and produce vegetables for a CSA operation.

“The frac sand issue came to our attention this summer. Our neighbors five miles away started to fight a mine next to their property. Then, a week before Christmas, boring started on the property next to ours. We got up to do chores early morning in December and heard a loud noise. It was a big drill like the ones used to drill wells. A mineral company was drilling test holes for mineral extraction. We are now well aware that we have frac sand in this area. This obvious threat to our land and neighborhood concerned all of our neighbors and we almost immediately began to meet and talk about what we could do. We are now just understanding what actually happens in the frac sand mining process.”

Read the rest here:

http://mosesorganic.org/attachments/broadcaster/Obonline212.html#12

When an industrial mine seems like it might become reality right  next to your farm, you don’t know what to do and it is impossible to get straight answers from anybody. We’ve learned a lot about our local government and the attitudes of different factions of the population in this rural area. It’s been discouraging at times. But we also found out about all the AMAZING people out here as well, those who treasure this region for a variety of reasons; those who love its peaceful agricultural vibe, those who have moved here to retire and relax for the last years of their lives, and others who have moved to this land to breathe the fresh air, and hike, hunt, and fish in the healthy wildlands. None of these folks want to see it become an industrial wasteland. For the last few months we have worked as a unified group, and even though it seems that we didn’t get our voices heard by our town board members, we bonded as a group of caring neighbors. Knowing your like-minded neighbors is so important in the country.

Take heart, we will always farm, and we love our jobs. But we would like to continue our journey on this lovely piece of heaven we call home.

The Farmstead Kitchen – Winter Squash

 

Winter Squash – you either love it, or you want to love it. 

Winter Squash is an ideal local food to work into your healthy eating menus, being rich in Vitamins A, C, B6, K, as well as a great source of Fiber & Potassium. You know you SHOULD love it. You love the idea of it. Squash is easy to grow and easy to store over the winter. However, coming up with an exciting and new Squash recipe can be a struggle, as we all get tired of the quintessential stuffed squash! Here are some ideas to inspire you out of the winter squash doldrums. 

Squash and Apple Soup—– delicious & nutritious, and super simple.

Ingredients: 1 medium winter squash, 3 or 4 apples, 1 quart + rich homemade veggie or bone stock, 6 cloves of garlic, salt and pepper to taste, sage, thyme, rice wine vinegar.

Peel the squash and chop into rough chunks, and place in a cast iron skillet. Add about 1/2 that amount of apple chunks, peeled if the skin is kind of tough (as is common with stored apples.) Drizzle with a bit of olive oil, and pop in a 350 degree oven on the top shelf near the broiler.  In a separate pan on the stove top, sautee a large chopped up onion and 6 or more cloves of whole garlic. Bake the squash and apples until softened, and then sprinkle the dried herbs on top and broil for a few minutes. This browns the squash chunks a little, and toasts the dried herbs slightly. Remove from oven and let cool down. When cool, puree both the onion sautee and the roasted squash and apple chunks in the cuisinart or blender with some of the stock. Pour into a pot, add a drizzle of rice wine vinegar, salt and pepper to taste, and the rest of the stock (or more if needed to thin) and then heat to a simmer back on the stove before serving.

Squash with Chard in a Spicy Coconut Harissa Sauce

from www.gourmandeinthekitchen.com

Thanks to Gourmande in the Kitchen for creating this AMAZING recipe!

http://gourmandeinthekitchen.com/2013/butternut-squash-chard-spicy-coconut-sauce-recipe/

We have 2 different versions of homemade harissa paste to suggest, but you can also purchase it at gourmet and ethnic grocery stores.

This simple version is from our friend Lindsay: Roast hot peppers, toast ground spices; cumin, coriander, caraway, garlic, add into processor with salt and lemon , drizzle in olive oil to thin.

This harissa recipe is from our friend Kitty: 2oz dried red chillies, salt, 2 garlic cloves, 2 tsp coriander seed, 1 1/2 tsp ground cumin, 1 tsp caraway seed, 1 tsp crumbled dried mint, Extra Virgin Olive Oil. Seed chillies and tear into pieces. Soak in warm water till soft (about 20mn). Drain and pound with mortar or process in food processor. Crush garlic with some salt. Blend dry ingredients into a paste. Stir in 2 tbsp Olive oil. Put in a jar and cover with olive oil to seal. Will last in fridge no problem as long as fully covered in oil.

Confession- We haven’t actually made this whole recipe yet, as it requires coconut milk, which we don’t usually have on hand (actually Mr French picked up coconut *OIL* on his errand day by accident.) We are really looking forward to it though, to use up the last couple winter squashes lingering in our living room. Everybody’s heard of coconut combined with curry, but this will be a new flavor sensation! We’ll be using our frozen kale instead of fresh chard, as our 2013 chard plants are just little sprouts right now!

Morrocan Style Squash Pilaf

This baked in the oven pilaf is absolutely perfect for a chilly spring evening! It’s our kind of recipe- not fussy and but very nourishing. Take 2 cups of basmati rice and 2 cups pureed tomatoes and put together into a casserole dish. Chop up a couple small peppers, an onion and a head of garlic, sprinkle on top. Layer on some cooked garbonzo beans (1 can/2 cups or so, ) and then an equal amount of diced raw squash. Then sprinkle on a bit of dried ginger, cinnamon, brown mustard seeds, cayenne if desired, salt and pepper. Pour another 2-3 cups of canned tomatoes on top, then drizzle the whole dish with olive oil. Bake uncovered at 350 for about an hour, until the rice has absorbed all the liquid, but before it dries out on top.

For even more unique and beautiful Squash recipe ideas, check out our Fabulous Pinterest Board!   http://pinterest.com/ltdfarm/squash-pumpkin-csa-recipes/

Belle attempting to "rollover" onto our last squashes!

 

The Farmstead Kitchen – Cabbage

these 3 photos by Laurie   www.lschneider.com

Stoneware Crocks available from www.AngelicasGarden.net

 

Cabbage is one of our very favorite winter vegetables. We  store whole heads in the root cellar for using in coleslaw and other salads, however most of our stockpiled cabbage is preserved in the form of lacto-fermented raw sauerkraut. Fermented foods have their own flavor profile and aren’t especially versatile. We love the sweet crunch of a fresh cabbage salad, and that freshness is especially treasured in the deep of winter when fresh greens are not an option. Why should you grow and eat cabbage besides the fact that it’s a fresh veggie in the winter? Cabbage is from the Brassica family of plants, known to have anti-carcinogenic properties. Cabbage is a GREAT source of real food fiber, which can be lacking in the seasonal winter diet. Here’s some examples of how we use kraut & cabbage in the Farmstead Kitchen.Purple Cabbage makes PINK sauerkraut! Super gorgeous and delicious when mixed with raw shredded carrots, dressed with Olive oil and apple vinegar.

Add some sauerkraut to your hashbrown pan, right when the potatoes are done.  Warming the kraut just slightly gives it a whole new angle on your plate, and it tastes extra awesome with the fried crispy hashbrowns.

Spicy Peanut Sauce Veggies are a welcome change for a winter dinner, with or without noodles. Raw shredded cabbage is absolutely delicious dressed in Spicy Peanut Sauce! So are many other veggies waiting in the freezer and cellar- roasted squash cubes, frozen green beans, sauteed carrot chunks, slivered garlic and onion, etc.

To make an Easy Peanut Sauce, spoon a few hefty spoonfuls (about 1/2 cup) of peanut butter in a big mixing bowl, add 1/4 cup of water then whisk to loosen up the thick pb. Add the same amount of vinegar (something fruity and light- we always use apple vinegar from our cider making pulp, but brown rice or red wine vinegar would be delicious too), keep whisking, and then add 1/4 cup of olive oil, with a bit of soy sauce & sesame oil if you have it. If the sauce seems too thick, taste & add more vinegar or water. Whisk in a bit more peanut butter if it is too thin. Some delicious add-ins to include to taste; raw minced garlic, ginger powder or juice,  Sriracha Hot sauce, red pepper flakes, salt and pepper. Keeps in the fridge for a week or so.

We’ve talked about our Duck Egg Aioli/Mayo before- but it’s worth repeating as it makes the most delicious coleslaw you have ever had.

Ingredients:
4 large duck eggs
1 Tablespoon dry mustard
1 Tablespoon sea salt
a dash of cayenne
4 cups oil (we use safflower for a milder flavor)
3/4 cup white vinegar (apple cider is good for a real tang) Combine one cup of oil in food processor along with the eggs (white and yolk), mustard, salt, cayenne. Process until smooth. SLOWLY drizzle in 2 cups of oil, making sure it is completely emulsified as you go. Then slowly drizzle in vinegar, and the remaining 1 cup of oil. At this point all the sloshy sounds in the processor should start to become quiet. You know it is perfectly emulsified when all you hear is the whizz of the motor. Season to taste and store in fridge for about a week.

Shred raw cabbage, raw onion & raw carrot, chop up some apples into bite sized chunks. You can even add some nuts, raisins or craisins if you’re feeling wild! Toss with the aioli and refrigerate for an hour before eating, this allows the flavors to mingle.

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Our last big head of raw cabbage will soon be turned into Cabbage Rolls, a Farmstead Kitchen vegetarian version with cooked lentils & rice, sauteed veggies, a bit of tangy chevre and feta mixed in,  thyme/garlic/salt/pepper to taste. This savory and versatile filling is rolled up in steamed cabbage leaves, which are lined up in a deep casserole dish, and covered with a creamy tomato sauce (blend 2 qrts canned tomatoes with 1/2 lb of chevre) and baked at 350 for an hour or so until the creamy sauce has reduced and the cabbage rolls look and smell heavenly.

Add kraut to a mixed salad with that fresh lettuce you might just need to splurge on at the co-op. You’ll be adding probiotics, flavor and fiber to your already nutritious salad. Kraut can be added to any salad year round really- it’s super dimensional flavor is a compliment to non-fermented veggies!

spring ahead… with babies!

 

Aww, spring is the air, even though we’re still looking at many inches of snow on the ground. At our LTD Farm, spring means babies! Right now we have baby ducks, baby rabbits and baby planties going on, with baby goats, baby chickens and baby geese on the way!

our first goose egg, we're about to begin incubating our first group of 20 eggs!

The past couple days have been exciting watching the rabbit mommas building their nests and getting ready for birth, which for rabbits is called “kindling.” We’ve had 2 litters born so far, and 4 more hopefully on the way in the next few days. Watching a rabbit momma build her nest is precious. We give her soft hay and a solid wooden box to make a cozy nursery, which she is really industrious about and the resulting creation is a circlular woven cubby, lined with her own super insulating fur. This coziness is essential for the little ones, since they are born basically naked, just covered with peach fuzz. Within a week they’ll have fur growing in, and in about 4-5 weeks they’ll be weaned from mom & moving out to our rabbit tractors to graze to their heart’s content. We timed the kindlings with the arrival of spring, so the weaned youngsters can fatten up on grass and enjoy springtime outside.

Doesn’t it feel good to know we’re about to enter spring? We are beyond excited for this bountiful and beautiful season ahead, and would like to give thanks to all of our customers who have continued to show their support of our farm through their patronage. Our Deluxe CSA Shares are now officially sold out, but we do have a handful of Original Shares ($350) remaining, so let us know if you’d like to join us for the season! Thank you!