Popcorn Instructions

Hi Folks,

Hope everyone had a wonderful Thanksgiving.

We have tested the popcorn and it is ready for popping.
If you haven't already, you could strip the ears free of the kernels either
all at once or in single batch amounts.
If you are new to popping corn on the stove you will need a sauce pan and oil or
butter, we use canola or palm oil. Cover the bottom of the pot with oil/butter and sprinkle in the kernels, not too much, just enough to cover the bottom of the pan and a little more.
The stove should be on high heat and once you hear the popping start you should continually move the pan until most of the popping has stopped. Add salt, nutritional yeast or any of your favorite seasonings. Let us know if you have any questions or comments.

Enjoy!

Garden Update

As the garden continues to wind down, we will distribute roots in bulk as we dig them.
The temperature has dropped enough that storage should not be an issue.
As long as you continue to cull out on a regular basis you should be able to keep on top of any natural spoilage.
Once the roots are out and distributed, fresh greens will be on a "you pick" basis and formal distribution will end. We will give you a heads up when the time comes.

The last of the chickens will be distributed next Wednesday. We will be in touch to organize delivery.
The beef will be processed in late November and will be distributed shortly there after.
All of the turkeys will be butchered on the Monday before Thanksgiving and distributed on Tuesday the 25th. Those wanting a bird for Thanksgiving will be all set and those that do not can either piece or freeze their turkeys whole.
If you have any questions give a shout.

Popcorn and...

Hey Folks,

The popcorn we passed out today could still use some additional curing.
We'd suggest hanging it in your pantry or another dry area awhile longer.
As time goes on, we will pop a few test batches and keep you posted on it's readiness.
Saturday folks will see it in their baskets this weekend.

We also started to distribute brussel sprouts today. Although we've had better success in the past they should still prove to be quite tasty. Plus, there are still quite a few plants in the field.

Can you please let us know if you are up for winter storage cabbage?
As much as we like it, we have heard from a few of you that it's not at the top of your wish list.
Regardless of any previous conversation, please let us know if you are interested or not.

The hogs and lamb are off for processing. We should have most of it back sometime next week.
Please prepare your freezers etc.. Everything will already be wrapped for freezing. We'll be giving you a heads up as soon as we here something further.

Any questions, please don't hesitate to give a holler.

Garden Day Ruminations

We can't think of a better way to spend an October morning then in the garden with friends. Thank you all so much for making days like yesterday possible.
Our collective effort and attitude is a rarity within most food production systems.
While most producers look forward to the completion of the season, I can honestly say that I am
having trouble letting go. Athough there is still plenty of food to be brought in, it's hard to deny that in due time this years garden will be but a memory. However, our relationships will continue to live on and grow.
Fortunately for us the line between one season and the next is blurred even further by the shared security of our winter stores.
So, as we continue to tuck the garden in for its well deserved rest, we are in the position to not only reminisce about this past season, but we can also keep a hopeful eye on spring.
This idea is best illustrated through the fall planting of garlic and shallots. At a time when most vegetation is on the wane, the first of next years crops goes in the ground. The passing of one season and the start of another happens in such elegant fashion that you start to understand that there is no beginning and there is no end. All there is... is us and our connection to this most amazing cycle.

Garden Day October 4th

Apologies for the late reminder. We will be meeting in the garden at 9am for the October "First Saturday Garden Day".
The tasks at hand will be garden clean up, prepping for garlic planting, and harvest.
We will provide a hardy soup. Please bring a side dish, bread or dessert.
A note about upcoming harvests- in light of the recent frosts there will be a lull in garden offerings.
We will continue to offer copious amounts of greens for fresh eating and freezing until we start to harvest the storage crops. We will begin digging once the weather cools off a bit more consistently.
This will hopefully allow root cellars to cool off enough for optimal storage conditions.

If you have any questions, don't hesitate to contact us.

Pie Pumpkins

Your pie pumpkins should store well for a while if kept in a dry, airy place around 50-60 degrees. Store apart from apples, which give off gas and will speed the ripening (and then spoilage) of anything else that's sitting close.
If you don't have the ideal spot to store your pumpkins, I'd suggest freezing the cooked pulp. I freeze pumpkin in the quantity called for in recipes I commonly use- pie, muffins, bread, soup. Do it all at once for efficiency. To cook, cut the pumpkins open, scoop seeds, and quarter. Set in a large pot with a steamer basket in the bottom and water just about touching the basket. Steam until soft and allow to cool a bit. Scrape pulp from skin. Measure and place in a freezer conainer or freezer bag with the quantity written on it. When you need some, pull it at least a day in advance to defrost.

Food - A Perishable and Preservable Product

A couple of things regarding some of your food going by. Part of the experience known as FFT is to better appreciate the challenges of being not only a consumer of local, seasonal produce but to also experience some of the challenges associated with being a producer.
One of the responsibilities that may be new to some of you is the post harvest handling of produce.
Within most of agriculture, all post harvest handling is done by the grower and retailer. The consumer sees and buys only the best, already graded and cured product. The items that do not make it through this process and to market are either fed out, sold at discount, diverted to the canning industry, left to rot in the field, or composted.
Our project offers the opportunity to let very little go to waste, thus maximizing effort and resources.
So don't be surprised when things start to go by. A percentage always does and always will.
The trick is to manage these percentages the best we can. Starting with recommended varieties for our region with storage quality, and following that with proper curing techniques and optimal storage conditions will help us manage this process effectively.
Now, this is not to say that there aren't factors out of everyones control. Consider our wet summer. Frequent showers and the lack of sun during crucial periods, such as when alliums are finishing in the field, can make curing and storage difficult and in some cases impossible.
The real safety net in this system is continual quality control and the willingness to eat and or process those things that need to be used first.
In most realms of agriculture, the inherent risk of handling a perishable product is left to the producers and sellers. Operating on speculation, they have little option when faced with spoilage.
At least in our case, we can still eat the unmarketable.
There is usually a way to deal with any item that is starting to go by, either individually or in mass. If you are having trouble in dealing with anything in particular, don't hesitate to ask for some assistance in coming up with a solution for preservation.
Thanks for doing your part.