Who’s Living in our Barn?

January 18, 2018 – 2:27 pm

Our dry lumber resides in a corner edge of our South barn, resources for future projects. Plenty of open space is left for this winter’s mixed group of gilts (future sows) and “market” pigs.

But this particular sounder of swine or passel of hogs appears to have neighbors who have channeled some good-sized tunnels in the sand beneath the lumber pile.

The inhabitants appear to have no interest in the grain stored in bags and we’ve neither seen nor heard any sign of them. Clearly we need to converse with Mari’s brothers (both ecologists) and neighbors Theresa and Rodney (Mountain Deer Taxidermy website has a link to their smoking hot U-tube channel!). Send us your ideas of who’s in the barn or enjoy the mystery and we will keep you posted on leads and updates.

In the meantime, we’ve been reflecting in general on three lovely Januarys past when we hosted vibrant groups of Williams College students.

While we are glad to be catching some rest instead of being part of another class this year, two of their lovely contributions seem especially relevant given the flow of this blog… First is Siobhan’s poem. Second is a link to Mike’s song, inspired by time with Rodney and Theresa at Mountain Deer Taxidermy!

The best we can ask for

is a daily layer of new snow.

All footprints are covered

and the land looks peaceful

under unbroken white.

But when the days get too warm

and the clean veneer melts away,

frantic mouse tunnels criss-cross

the fields, from fallen fir cone

to forgotten grain.

Their industriousness impresses,

but the fierceness of their need repels,

so we turn our eyes back skyward

and wish for a fresh fall

of beautiful ignorance.

– Siobhan Harrity

Listen here to: We’ll Always Have the Land written and sung by Mike Vercillo

By Laura | Posted in Stories from the Farm | Tagged agritourism, livestock, pigs, williams, winter | Comments Off

At the Farmstand: January 18-24

January 18, 2018 – 9:59 am

‘Tis the season for colorful root veggies and treats that have been canned and frozen and the farmstand is abundant with them!

The long siege of sub-zero weather took a toll on our hoophouse greens so this will not be the most abundant January for fresh greens. But as the days get longer and sunnier, those plants will put out some new leaves for all to enjoy.

This week at our Farmstand you can find:

• Eggs*, plentiful!

Fresh/Stored Veggies & Herbs

• Beets:Red, Golden & Chioggia
• Cabbage, Red & Green
• Carrots
• Chard, Frozen
• Garlic
• Ginger, Baby (LRF), Frozen
• Onions
• Popcorn
• Potatoes
• Pumpkin
• Shallots
• Sweet Potatoes
• Winter Squash:Butternut, Red Kuri, Blue Hubbard

Meats

Goat
• Goat Loin Chops
• Ground Goat
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shanks, Goat*
• Shoulder Roast, Goat*

Pork
• Bacon
• Beer Brats
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Pork
• Ham Roasts & Steaks
• Maple Breakfast Sausage
• Pork Chops

Poultry
• Chicken, Roasting
• Turkey, Whole

• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.

Greenfield Highland Beef
• Beef Bratwurst
• Ground Beef
• Italian Sausage links
• Eye of the Round Steak
• Top Round & Eye of Round Roasts
• Rib & NY Strip Steaks
• Delmonico Steaks
• Stew Meat

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
• Chimichurri Sauce – Sage, Mint & Regular
• Curried Green Tomato Pickles
• Dilly Beans
• Lard, Leaf & Regular
• Lemon Pickles
• Marinara Sauce
• Mojo Verde Sauce
• Pepperoncini
• Pesto, Kale & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Salsa Verde
• Soup: Creamy Spinach, Broccoli-Spinach & Tomato & Roasted Veggies(V)
• Canned Tomatillos
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Farmstead Pizza from Field Stone Farm: Many flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

All of the above is available for members and retail shoppers, but we also offer some specials for our members. To learn more about our flexible, free Choice Farm Share memberships, see the details on our website.

• Eggs

• Shoulder or Leg of Goat Roasts

• Goat Shanks

By Laura | Posted in Available at our Farm Stand | Comments Off

Pumpkin Soufflé

January 18, 2018 – 8:57 am

Fancy appearance, yet really easy. And a fun, light treat. They are pitched as dessert, but they are so light they could be anytime. Or you could go purely savory with a carrot soufflé. (And use the entire egg!)

1.5 cups pumpkin purée (or squash purée)

1/4 cup maple syrup

1 tsp each of cinnamon & ground ginger

1/2 tsp ground cloves & pinch of nutmeg

Mix above together, the add 2 tsp lemon juice & 1/3 cup sugar and beat together.

1 T sugar

4 large egg whites

1/2 t baking powder

Heat oven to 375°F. Grease 4 (or more) 8 oz ramekins or soufflé dishes.

Beat egg whites until they are foamy. Sprinkle the baking powder and 1 Tbsp sugar on top. Resume beating until the whites are stiff but not dry (like shaving foam.) Fold about 1/3 of the eggwhites into the pumpkin puree until the mixture becomes lighter and you can’t see any whites. Fold in another 1/3, and then the last 1/3, just until incorporated.

Using a rubber spatula, carefully distribute the soufflé mixture evenly among the prepared dishes. Place the dishes inside a larger, deep baking dish. Add enough hot water to the larger dish to come halfway up the sides of the custard cups. Bake until the soufflés are puffed and golden brown, about 25 minutes. Serve right away.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged eggs, pumpkin | Comments Off

Bubblicious

January 8, 2018 – 9:41 pm

Nope, not the gum. But our hoophouses are once again quite bubblicious, meaning that enough snow, ice and grapple have been freed from the outer plastic to allow the air to flow once again between the 2 layers of plastic and create a protective bubble of air that helps snow slide and not build up.

Serious gratitude to those that got their cardio, balance and weight training workouts helping push the snow off the plastic roof. Yes, Mark & Hannah were laying on their back on planks strapped to the cross bars of the Hoophouse about 14 feet from the ground and pushing with their feet. Darienne and Mari were up there using head & shoulders as they weren’t quite tall enough to use the strength of their legs. All took turns jumping up and down with mops, plastic trays and other tools to push as well. Did we mention the Farm Cross Fit idea already…..

Sometimes farming year-round in Vermont takes your whole team, other awesome farmers (especially taller ones! Yes, that’d be you Hannah!) and your neighbors. Thanks for giving it your all.

For more on this year’s winter challenges in the hoophouse, including a video, see Resolutions.

By Laura | Posted in Stories from the Farm | Tagged farmwork, gratitude, greens, hoophouse, neighbors, winter | Comments Off

At the Farmstand: January 10-16

January 8, 2018 – 7:23 pm

The farmstand is still stocked with lots of delightful treats to keep you warm and cozy and the egg shortage is officially OVER, so eat away!

Some frozen greens with more fresh to come, but due to the long siege of cold and the not-so-sunny forecast for this week, we don’t anticipate being able to harvest until next week.

This week at our Farmstand you can find:

• Eggs, plentiful!