Class Time: Home Dairying-from Butter to Cheese on July 17th, 2010
From butter to cheese-Home Dairying
CSA Update on July 17th, 2010
Wow the bounty of summer produce is at hand. The weight and color of the box during this season shows the great nutrition that comes to us from God through the ground. Thank you for letting us be part of providing that nuitrition to you.
This weeks selections included:
Tomatoes (the first of the season taste so good), carrots, potatoes, beets, a summer squash sampler, kale, chinese cabbage, onions, and a pesto pack (basil and garlic). The cabbage moths are out with a fury so there is some damage on the cole crops (cabbage and kale.) While we do our best to clean here on the farm, you can also soak in salt water just in case there is a cabbage worm we missed.
One of my favorite summer dinners brought to us by Aaron and Alyssa Worden during their time on the farm is roasted root veggies and fresh cottage cheese (We will be talking about home dairying, butters and cheeses, next week during class .) Simply toss the carrots, beets, and potatoes in olive oil, salt and put on a cookie sheet to roast for 1 hour in the oven. It is easy to do while finishing up chores outside. Easy pesto can be made with the basil and garlic, add olive oil, salt and pine nuts or sunflower seeds if desired and blend in the blender. Or take the tomatoes and make bruschetta with the same ingredients adding some onion as well. Enjoy the new veggies but don’t forget the basket staples we have worked with for a few weeks now.
During class we will learn and work on laying down fertility in the form of compost to ensure good soil for a continual bounty. Next week we will talk about dairy and all the easy things that can be made from home. It pairs so well with veggies for light summer meals.
At the Farm, Market, or Retail Processing Outlet….. on July 10th, 2010
We are pleased to expand the availability of locally produced meat from our farm and other sustainable growers. Give us a call and let us help you make the choices that best meet the need of your family.
Let us know if you need a wholesale or retail price list (naturally raised or our new locally raised price list). Call (765) 324-2161.
Newly processed this week……This week we will be slaughtering grassfed beef, lamb, and naturally fed pastured poultry for retail as well as toll processed freezer beef and pork (for our customers to take back for their own customers). Once again, our pasture raised chicken will be processed on Thursday and available fresh or frozen. These chickens have been raised on pasture and fed non GMO grains without the feed additives and antibiotics we want to avoid. Now is the time to get your order in, especially for the breasts that go fast. Please get your order in early this week and we can pack it just how you would like it done. You can let us know if you want it fresh or frozen.
Coming Soon: In the next few weeks we will be processing grass fed beef and lamb. If you have been thinking about a half a beef or a whole lamb, now is the time to get in your order. We also have a few corn supplemented beef available, raised without antibiotics or implants.
We also have……….
100 % Grass fed Beef Local Naturally Raised Beef
- Ground beef $5.50/lb $3.49/lb
- chuck roast $5.25/lb $3.50/lb
- arm roast $5.25/lb $3.25/lb
- rump roast $5.75/lb $3.75/lb
- cubed steak $5.50/lb $3.49/lb
- sirloin steaks $9.50/lb $5.59/lb
- rib steak $13.00/lb $8.99 (rib eye)/lb
- porterhouse and T-bones $15.50/lb $9.30/lb
- beef liver $4.00/lb $2.00/lb
- soup bones $3.00/lb $1.89/lb
- quarter side, halves, or whole beefs priced at $3.50/lb plus processing
- Local, naturally raised beef halves or quarter side at $2.25/lb
eggs $4.50/dozen. Yolks are nearly orange with all the good greens the chickens enjoy. These hens have been fed organic grains. We have 400 pullets that have just started laying to ensure a good supply. Please let us know if you want to sign up for an egg subscription. We are currently accepting new egg customers.
Organically fed and pasture raised chicken- Naturally fed and Pastured Chicken
(fed certified organic feed and pastured for nutrient density) (Pastured for nutrient density; fed non gmo feed)
- whole $4.80/lb $3.50/lb
- breasts $8.50/lb $7.00/lb
- thighs $6.00/lb $5.00/lb
- drumsticks $5.50/’b $4.50/lb
- wings $4.00/lb $3.00/lb
- broth pieces $3.00/lb $2.00/lb
Pastured heritage turkey ($5.95/lb) on special for $3.95′lb for 20 + lb turkeys. Also taking orders for fresh Thanksgiving turkeys
100% grassfed lamb Still taking orders for whole or half lambs to be cut to your specifications. $5.50/lb plus processing
The following cuts are available from the freezer.
Pork- Still taking orders for whole or half pigs to be cut to your specifications. Cuts are now available from the freezer.
Pastured and fed organic grains Locally raised pork
- sausage $6.00/lb $4.00/lb no msg italian, house breakfast, hot Italian, maple
- pork burgers $6.o0/lb $3.99/lb
- ham $5.00/lb $4.50/lb celery juice cured. No salt nitrates
- bacon $5.00/’b $4.50/lb celery juice cured. No salt nitrates
- fresh side $5.00/lb
- loin chops $7.50/lb $3.60/lb
- steaks $4.o0/lb
- shanks $4.00/lb
- bratwursts $9.00/lb $4.50/lb
- Wholes or halves at $3.15/lb Wholes or halves at $1.25/lb plus processing
Cow and goat shares-signing folks up for shares as we have a few cows who just calved.
Educational CSA- It is time to sign up for our 20 week CSA which includes a weekly bountiful offering of vegetables as well as registration in workshops to be held on Saturdays from 2PM to 3:30 PM. Attend all, one, or just enjoy wonderful local produce for 20 weeks. $55o for the season. Visit our CSA page for more information.
Meat CSA- Can’t decide what to get started with? Let us make those decisions for you and reap the benefit of healthful meats right away. Buying our meats makes your place a good place to eat. (Tagline by our 12 year old son, Conner.) For more information look at our CSA page. We will provide you with a complete menu for the week with all the meats to go with (and vegetables through the growing season.)
This is a great time to make sure we have your order on file so that as soon as we process we can fill your order. We want to grow exactly what you want us to grow. Let us know what you would like. Call (765)436-2186 (farm), (765) 324-2161(retail and processing division), or email Jessica.
We look forward to seeing you at the farm anytime by appointment, at our new retail location during business hours, or at your delivery site at a prearranged time. For Lafayette customers, we will be at Sagamore West Farmers Market on Wednesdays from 3:00- 6:30 PM or you can find our products atNature’s Pharm. For Indianapolis pick up ease, we will be at the Traders Point Creamery on Fridays from 4 t0 8. Our newest distribution point is through Farm Fresh Delivery. They have a fantastic operation; make sure you look it up. We look forward to seeing you soon.
Class Time-Weed Management and Composting go Hand and Hand on July 10th, 2010
When Sat, July 17, 2:00pm – 3:30pm Co sponsored with Sustainable Indiana If you are a member get $5 off the class.
CSA Update on July 10th, 2010
This weeks box shows the beauty of a full summer allotment. The spring crops are fading and the summer favorites coming on strong.
This weeks selections included:
Yellow squash, Tromboccini Squash, Romanesca summer squash, kale, cabbage, new onions, and a few precious apricots. One of our summer employees, Billy Belt, described biting into a juicy apricot on a day when energy was waning on a hot day while he worked to install water line right next to the tree. It is the simplicity of God’s creation that often keeps us energized.
One of our best customers borrowed our bathroom today, returning to ask what smelled so good in the kitchen. All that had been cooked was a simple lunch of sauteed squash and onions. Food does not have to be complex to be good. The color variation in the summer squashes makes for an especially beautiful display. I know you have seen cabbage for a but now. I thought I should pass on basic kraut directions in case you have any hanging out. It is so easy to make in a mason jar, quart to gallon depending on the quantity. Shred the cabbage in a food processor or cut thin slices. To 5 lbs of shredded cabbage add 3 TBSP of natural salt and let sit to wilt for several minutes. Pack into clean jars, using a wooden spoon to press down until juice covers the cabbage. Whey can be added to speed fermentation. Add brine if necessary (1 1.2 TBSP salt to 1 qt water boiled and cooled). Weight cabbage under the brine when putting lid on. I usually come up with a small lid and weight to fit underneath the outer lid. If the cabbage is not weighted under the brine it will discolor. Let ferment for 1-6 weeks or to taste at room temperature. Bubbles let you know that fermentation is taking place. Scum may need to be skimmed depending on length of fermenting. Making kraut is a great way to preserve the bounty of the early summer garden as well as protecting the gut. A couple tablespoons of kraut a day will keep your gut functioning correctly.
During class we enjoyed walking the woods and learning about wildcrafting, the art of finding edibles in the wild. It is amazing to see God’s provisions without cultivation. Next week join us to learn about composting/weed management.
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