Saturday, February 27, 2010

Farm News...

Over the last two weeks we have started seeding for the harvest garden.   With the greenhouse being unheated I have to wait a little longer until the overnight temperature is above freezing before I can start planting outside.  This year I have taken over one of the bedrooms to start our seeds. I have been seeding onions, celery, celery leaf, and celeriac. I have planted over 1500 onion seeds so far some of which have started to germinate but I still have a few more seeds to plant!!  
We have been working with May & Lily on a regular basis, getting them used to walking over the garden and also getting them used to the cows across the road.  May does not seem to mind the mooing but Lily is still a little unsure.  We have been without the forecart as it makes for a rather bumpy ride over the planting field at the moment and also with the ice on the hay fields it has been a little slippery. I have been line driving them which is good practise for us all, especially for me as I am not very good at staying in a straight line!
Tamworth pork will be available from the middle of March. The pork is sold in mixed 20lb bundles, There is also some Berkshire pork still available. 

Thursday, February 18, 2010

Slow Roasted Berkshire Hock..

Apologies for anyone who is not a meat fan! I will be including a raw meat photo with this blog.

Last night I unwrapped one of our hocks and was delighted to see just how meaty it was.  Rather than the normal hocks you get in the supermarket ours weighed 4lbs and had the most amazing marbled meat.  So rather than just make a split pea soup I decided to slow roast it in the new wood stove!
It all started at around 11.30am this morning, we lit the stove and got the oven up to 400degrees. From there we roasted the hock for 30 minutes uncovered, (In theory I am following Jamie Oliver's recipe but doing the whole thing in the wood stove).
I covered the hock with a double layer of foil and placed the roasting pan back into the oven.  We allowed the temperature in the oven to drop to around 325 degrees and then maintained this heat for the next 4 hours. 

Michael then added a little more wood to help bring the temperature back up to 400degrees. We removed the  hock from the pan added some partially boiled potatoes, chopped carrots and celery, placed the hock on top of the veggies and cooked uncovered for another 75 minutes.
Not only were Michael and I looking forward to dinner as the smell through the house was rather yummy but Jorja and Zampa  also spent most of the day laying by the stove!
Of course to enjoy Berkshire Pork you do not need a wood stove! I will try another roast in the oven and see how it compares to cooking with the wood.     One of the benefits of cooking in the oven rather than the wood stove is you don't spend half the day looking like a beetroot from the heat.  You can also keep most of your clothing on, we have spent today peeling layers off as it has got rather hot in the house.

Wednesday, February 10, 2010

CSA Veggie Boxes, only two shares left for the 2010 season!

We are just approaching the middle of February and already we have had a huge response to this years CSA Veggie Box scheme.  
We only have one full share and one 1/2 share remaining for the 2010 Harvest.

If you would like an application please contact the farm and we can either e-mail or post the application to you.  If you are interested in enjoying fresh, tasty, locally and naturally grown vegetables for an 18 week season you are sure to enjoy the delights of a Veggie Box.
Please remember shares are limited and this allows Michael and I to maintain a high quality of produce for you all.
What is a CSA or CSA Farm?: CSA farms receive a set fee from the consumer prior to the start of the growing season. In return you receive a share of the harvest on a weekly or bi-weekly basis, but you also share in the risks due to weather and other factors beyond the control of the farmer.
The Season: Will run over 18 weeks from the the week of 16th June and will finish the week of 10th October Thanksgiving week.
What can you expect in your basket over the season: Arugula, Bush Beans, Runner Beans, Beets, Cabbage, Cucumbers, Chard, Chilies, Eggplant, Herbs, Kale, Kohlrabi, Lettuce, Peas, Peppers, Potatoes, Radish, Rhubarb, Salad Leaf, Summer Squash, Sweet Corn, Winter Squash, Turnip, Tomatoes, Tomatillos and lots more to look forward to.
Pick-Up Location: Boxes will be available only from the farm and pick up days are either Tuesdays or Thursdays between 11am-6pm
Share Size: We offer two types of shares. Whole Share weekly basket and a Half Share a bi-weekly basket. A whole share will feed a family of four for a week or two adults who love veggies, love to cook or to preserve or can for winter. The half share is the same size box of veggies but you only collect your box every two weeks. This means if you are on your own, or don't eat as many veggies as some this will keep you happy and contented over a two week period.
How Much will it cost?: A whole share is $450 for the season, A half share is $225 for the season. This works out at $25.00 per box.
Payment Options: With your application you will need to enclose a $25.00 non refundable deposit cheque. You can pay for the season in Full or in 5 cheques which will be deposited over the season. All payments whether in full or installments are due by the 28th May 2010. If you choose to pay in installments over the season there will be an additional admin charge to each installment.
How do you apply?: Either e-mail or call the farm and we will get an application to you.
If you have any questions on the CSA scheme please do not hesitate to contact us, or read one of our earlier posts about the CSA.

Wednesday, February 3, 2010

Turkey Lurkey.....

We are now taking orders for Thanksgiving and ChristmasTurkeys.  As with all our animals, Turkeys will be raised slowly on pasture, veggies and grains.
We are raising two breeds of Turkey on the farm this year the Broad Breasted Bronze and Large White. 
If you would like to reserve your Turkey then please contact us, we only raise a small number each year so please book early.