Week 5! The beets are having a tough time thanks to Beatrice, a naughty chicken. She has been escaping her enclosure and eating the beet plants that were only an inch high. It took us a couple days to notice, so the fence is now more secure. 6 rows of red and yellow beets had to be replanted!
We also gave away 6 young chickens that were more show quality then egg laying. This will make more room for better egg laying birds that are hopefully well on their way. We have one hen that is sitting on 7 standard eggs. She is 2 weeks into a 3 week sit.
Are you enjoying all of the herbs? Are you having trouble figuring out what to do with them all? Here are some tips......
Use larger quantities of fresh herbs than what you would use or what the recipe would recommend if the herbs were dry.
Dill – soup, stew, salad, eggs, fish, bread, vegetables, meat, just about any savory dish. A side note..... said to have anti-gas properties.... In India used as an after meal digestion aid.
Thyme - same culinary uses as dill. Essential ingredient in bouquet garni. Repels insects and can relieve symptoms of some respiratory illness.
Oregano – for tomato sauce, fried vegetables, grilled meat. Stronger than many of your other herbs. High antioxidant properties and considered a very strong sedative.... do not consume in large quantities.
Basil – main ingredient of pesto. Basil should be added to cooking only after the heat is off. Cooking destroys its taste, texture and nutrition. Basil can be added to salads, sauces, stews, soups, meat and vegetable dishes. Basil helps to protect cells from free radicals and can also help to reduce inflammation.
Cilantro – said to aid the body in eliminating heavy metals from the body. Add cilantro toward the very end of cooking or when cooking is finished unless you are cooking soup or stew. Add it to pretty much any savory dish or chopped fresh into salads.
Parsley – a good source of antioxidants and also very high in folic acid which can help to prevent cardiovascular disease. Often used as a garnish, but certainly should be a garnish that you eat! Add parsley to nearly any savory dish towards the end of cooking and also to flavor broth, soups and stews. A sprig of fresh parsley is a great breath freshener.
This is just a bit of info of a few of the types of herbs you will receive. While reading about the various types, it seems that they all provide very high and concentrated amounts of vitamins and antioxidants. A lot of these qualities seem to be lost when dried. So eat all of the fresh herbs you can!
Enjoy!
Spray free Produce and CSA
A Growing Concern Farm is a small hobby farm located inland from Chester, NS, focusing mainly on fresh produce and farm raised eggs from happy chickens with names.
CSA, or Community Supported Agriculture allows a member to purchase a membership which will result in a box of fresh produce each week, all growing season long. The risk is shared, meaning that if something didn't grow well, that will be reflected in the weekly share. Likewise, when something does well, members will reap the benefits.
Members can expect to receive a box or basket of produce beginning around June 8th and ending near the end of September. June and the last half of September will likely be a smaller share than the bulk of the summer.
This year, the membership will include eggs as they become available. A member could expect to receive about a dozen eggs every second week. This is not a guarantee as we can't make chickens lay eggs! The chickens are fed a diet of grains and greens. They are grown without the use of hormones or antibiotics. They do not free range on our property because of hawks and other predators but they do have a large, outdoor enclosure that is covered with bird netting. The chickens are able to go inside and outside when they please.
The fresh produce at A Growing Concern Farm is grown without herbicides or pesticides and is picked at its peak of ripeness and ideal size. (no baseball bat zuchini!!!) There is a wide variety of produce being planted which will hopefully produce tomatoes, tomatillo, beets, swiss chard, spinach, bush beans, zuchini, parsnip, radish, lettuce, leeks, peas, cilantro, parsley, chives, turnip, kale, shallots, onions, garlic, summer savory, dill, new potatoes, pole beans, jerusalem artichokes, carrots, melons, squash, koli rabi, celeriac, cucumbers, oregano, thyme, mint, basil, eggplant, sage, rosemary, chamomile, caraway, okra, soybeans, sunflowers, bee balm, cut flowers and more. There is a wide variety of each type in many cases, so expect a wide variety of color! Items chosen for the weekly basket will depend on what is ripe and available at that time. Remember, availability of items and quantities is all up to mother nature.
Produce will be spray free but should be washed before eating. Expect a little bit of dirt on root vegetables and a few small holes in leafy vegetables. Expect too, superior taste and freshness. Eggs are wiped down but not sanitized. You will notice that these eggs are more flavorful, have a brighter yoke and a greater density when cracked into a pan.
This year, 2010, is a trial year with only 4 members and a small amount of restaurant supply. Hopefully it will continue in 2011 with a larger number of members and a larger area of cultivated land. We will accept new members on a first come, first serve basis. Be sure to notify us in writing as soon as possible if you are interested. Planning for next year's crop actually will begin in the fall!
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