Seven Days of Mustard Greens - Day 7

Well, here we are at the end of the journey, Lentil Stew with Mustard Greens and Sausage, a hearty dish for a cool fall night.

I made this recipe with Red Rain Asian mustard and Italian lamb sausage from our own farm. Signature Yeast-Raised Sweet Potato Biscuits from our favorite JeannieBird Baking Company were a perfect complement to the sweet potato in the stew.

I hope you enjoyed following me on this adventure through the world of mustard greens. Here are a few more recipes that I never got around to:

• Vietnamese Pickled Mustard Greens 
• Smokey Mustard Greens 
• Mustard Green and Sweet Onion Frittata

Be sure and stop by our booth at the Downtown Westminster Farmers Market and pick up some mustard greens to start your own adventure!

Seven Days of Mustard Greens - Day 6

Took a day off from the mustard greens yesterday, as we had to attend the annual dinner and election of officers for the Maryland Sheep Breeders Association. Got home just before midnight, and before you know it the alarm was going off for this morning's farmers market. After a cool morning at the market (where we sold lots of mustard greens!), we headed home where I whipped up quick and easy Broth Bowls with Mustard Greens for lunch.

First, I layered coarsely chopped Ruby Streaks mustard greens, edamame, cubed marinated tofu, and thinly sliced radishes in individual bowls. Then I heated a carton of Trader Joe's Miso Ginger Broth to a boil and ladled it over the other ingredients. A drizzle of sesame oil and a sprinkling of chopped green onion and voila, lunch is served!

Seven Days of Mustard Greens - Day 5

And now for something completely different...day 5 of our challenge takes us to India for a variation on Saag Aloo. Since we are still harvesting potatoes from the garden, this dish seemed like a natural. Saag Aloo is usually made with spinach, but I substituted the trifecta of Green Wave mustard, Chinese Hon Tsai Tai, and Red Rain Asian mustard that I had in the refrigerator.

The original recipe called for black onion seeds, which I did not have. Instead, I added an equal amount of ground cumin to the other spices. The Fatali hot pepper I used made this a five-alarm dish! Another interesting discovery was that the purple stems of the Hon Tsai Tai turned the water I used to blanch the mustard a lovely violet color. I wonder if I could use it to dye yarn?

Seven Days of Mustard Greens - Day 4

I wasn't sure what to expect from this recipe for Papardelle Over Wilted Asian Greens, since the greens aren't really cooked; the pasta and raw greens are tossed in a buttery, broth-based sauce. The results were yummy! For a variety of texture and color, I used Green Wave mustard, Chinese Hon Tsai Tai, and Red Rain Asian mustard. The flavor of the greens was sweet and bright with just a hint of spiciness. (I think the butter helped.) This definitely goes on the list of things to make again!

Seven Days of Mustard Greens - Day 3

Tonight it was time for Balsamic-Glazed Chickpeas and Mustard Greens. This was an interesting recipe from the Fatfree Vegan Kitchen as it did not use any oil; instead, everything was cooked in broth. I used a combination of the standard Green Wave mustard and the African Amara. Instead of red pepper flakes, I used a red chili from the garden (Aji Colorado, I think) which we had harvested before the frost. Bon Appetit!

Seven Days of Mustard Greens - Day 2

As they say on the cooking shows, today's lunch features mustard greens done two ways. First, I made a Mustard Greens Pesto. I had made yummy kale pesto in the past -- my favorite recipe is from the cookbook "Farmer John's Cookbook: The Real Dirt on Vegetables" -- but I had never thought about using mustard greens until I saw this recipe on Pinterest. For this batch, I chose the traditional Green Wave mustard. If you've ever tried this mustard raw, you know it packs an almost wasabi-like wallop. In the pesto, the walnuts and olive oil mellowed it out so there was just a pleasant spicy afterburn. 

I used the pesto as part of Broiled Tomato Sandwiches with Feta and Mustard Greens. I was lucky enough to have some yellow heirloom tomatoes on hand (probably Yellow Brandywine) that we picked before Saturday night's frost. I sliced the tomatoes thickly, sprinkled them with a little olive oil, salt, and pepper, and ran them under the broiler for about 8 minutes. Meanwhile, I assembled a topping of shredded Rain Red mustard, feta cheese, a Serrano chili (chopped), a clove of garlic (pressed), salt, pepper, cumin and a dash of olive oil. I piled this on the broiled tomatoes, topped it all off with a sprinkling of Shaved Cheese Blend from Trader Joe's, and stuck them under the broiler for about 3 more minutes until everything was toasty. The finished tomatoes went on Focaccia rolls spread with the pesto. Yummy!

Seven Days of Mustard Greens - Day 1

We have added several varieties of mustard greens to the fall lineup this year. In addition to the standard Green Wave mustard familiar to cooks in the southern United States, we have added Amara from Africa (also known as Ethiopian Kale), Red Rain Asian mustard, Ruby Streaks Mizuna, and Chinese Hon Tsai Tai.

While our more adventurous customers were quick to hop on board, many others bypassed these unfamiliar greens, leaving us with a fair amount left over at the end of the market. And so the "Seven Days of Mustard Greens" cooking challenge was born! My goal is to prepare at least one dish featuring mustard greens each day, and share the results here with you. I have also pinned a number of mustard green recipes on our "Garden Inspired Recipes" board on Pinterest.

Day 1 - Mustard Greens and Edamame Salad with Sesame Dressing 
This was our Sunday lunch. (I obviously need to work on my food photography skills.)

I started with this base recipe from Vegetarian Times. I used the Ruby Streaks Mizuna (so pretty!) and substituted the mild flavored Hon Tsai Tai for Tatsoi. Greg pronounced the dish "quite tasty"!

Getting ready for the festival

The Maryland Sheep & Wool Festival is just two weeks away, so things are in high gear here at the farm. Greg spent yesterday in the greenhouse transplanting seedlings with the radio going full blast -- blues and zydeco music on WPFW. Since we have had so many rainy days this spring, we are hoping for two weeks of sunny weather to really get the plants jumping!

My job is to dye yarn, which has been a pleasure this year. At the old farm, I had to use the kitchen stove, which meant clearing everything out of the kitchen on dyeing days. One of the many great things about the new farm is that prior owners had converted the lower level of the bank barn to a garage, complete with a hot water heater and kitchen sink. There is even plumbing for a washing machine. Instant dye kitchen!

Photo of the bank barn taken last summer. Future plans include a fiber studio and farm stand, but right now it houses my dye kitchen. The garden plot on the right has been replaced by the greenhouse.


Greenhouse and house as seen from the bank barn on a rainy spring day.

My dye kitchen, functional but still a work in progress.

It's so nice to have a place for all of my dyeing supplies, instead of dragging them out from a back bedroom each time I want to dye!

For now, I am using a 1500-watt electric hot plate as a heat source.

Yarn drys in the early morning sunshine on the side porch of the house. The antique laundry rack came from a shop in Frederick.

That's all for now. I have a couple of hours before we head off for Easter dinner with my family, so I think I will work on labels for the yarn.

Stop by and see us May 7 & 8th at the festival. Turn left just past the information tent and look for our booth on the left.

Of chickens and chicken coops

We have been raising laying hens for a quite a few years. Their eggs go quickly at our Saturday farmers market; you have to get there early if you want to get some eggs! The accommodations at the old farm were far from luxurious. We heard that the chicken house there had been moved from a neighbor's property by previous owners. The chickens had a large fenced area to scratch in the dirt and hunt for bugs and were fed all the garden weeds and rotten tomatoes they could want in the summer; they seemed quite content.

Here's a picture of the chicken house at the old farm, taken last winter.

We started out this spring with 29 hens. As part of our sales contract, we agreed to leave 6 hens for the new owners. The settlement agent certainly got a chuckle out of that! So we moved 23 hens (and one nasty rooster) with us. At the new farm, there was a building up near the sheep barn at the top of the hill that appeared to have housed poultry in the past, so we pressed it into use.

Here is the "chicken shack" at the new farm.

Things were going fine for a few weeks, but then Greg started finding dead chickens when he fed the flock in the mornings, usually one or two a day. After the sixth dead hen, he counted the live ones that were left and found there were only eight. So nine chickens had disappeared all together! At that point we knew we had a predator problem, probably raccoons or weasels. It also became evident that we needed a more secure chicken house, maybe a little closer to the farmhouse this time.

In the meantime, we needed to stop the killing. There were a couple of rabbit hutches left behind on the farm, so the new routine became for Greg to catch the eight remaining hens (and the rooster) each night and hand carry them to the rabbit hutches to be put to bed. Each morning he would reverse the process, and put them back in the fenced enclosure by the old chicken shack for the day. As you can imagine, this grew old fast!

Neither Greg or I are at all handy, so building a new chicken house is beyond our skills. Thank goodness for friends and family! My brother drew up some plans and his friend Donnie brought all his tools. After a supply run to Home Depot with Greg (and his credit card), construction started on the new chicken house.

In the meantime, we needed to build the flock back up. Our local feed store sells Sex-Sal-Link started pullets one day each fall, so we placed our order for 30 new hens. Sex-Sal-Link are a hybrid breed that lays brown eggs. I think of started pullets as the teenagers of the chicken world, no longer baby chicks but not quite ready to start laying eggs.

Now we had a timing issue. Chicken pick-up day was October 2nd, but the new chicken house wasn't finished. How could we keep the new girls safe? We looked around the farm, and decided to use a tool shed as temporary chicken housing.

The temporary chicken house, with it's former contents piled outside.

The new chicken house is almost done.

Interior view. The nesting box will be hung on the wall.

Front view, chicken door on the left, people door on the right.

Separate feed storage area.

The chickens certainly have a nice view.

At last, on the Columbus day holiday, the chicken house was ready for habitation. We added some electric mesh fencing and turned everyone loose.

The (almost) finished product and some happy hens.

Everyone checks out the new digs.

The nasty rooster gives me the evil eye through the fence.

We still need to build some roosts and hang the nesting box, and my brother is in the process right now of adding some corner trim, but I deem the new chicken house a huge success. In another month or two the new hens should start laying, and egg production will be back in full swing!

Garlic Time

For us, part of Labor Day weekend this year was spent cleaning and sorting this year's crop of white garlic. We had taken care of the smaller Spicy Red Korean garlic crop a while back (and sold most of it too!), now was time to turn our attention to the main crop. We bought this garlic at a sustainable living festival close to twenty years ago, and the variety name (if we ever knew it) is lost in the mists of time. It's a hardneck variety which we have taken to calling "Westminster White", since one of our customers said he always called it "Westminster garlic".

The process starts in July when we did the garlic plants out of the ground. The plant consists of the bulb of garlic cloves and a three foot stem. The garlic plants are bundled and hung in the barn to dry. Somewhere around the end of August, it's time to clean and sort the garlic, so we bring it out of the barn and set up under a shady tree.

Next, we cut each bulb off of the stem. Pruning shears seem to work the best for this.
Now each bulb needs to be cleaned. This consists of trimming off the muddy roots and slipping off the outer layers of papery skin .

Before:
After:
The final step is to sort the bulbs. The biggest and best get saved for replanting; garlic is one crop you only need to buy once. The remaining bulbs get sorted by size. The large ones will get taken to the farmers market and the small ones get set aside as backup in case we run out. Any busted bulbs or ones with bad spots go into our own private stash.

I didn't keep track of the hours this year, but we probably spent 6-8 hours on this task. As you can imagine it can be quite tedious; it helps to have more than one person involved. The end result this year was fifty pounds of wonderful, flavorful garlic.

This recipe is one of our favorite ways of using garlic. It uses a crock-pot so it's super easy.

Chicken with 40 Cloves of Garlic
1 chicken (I use organic chicken from the farmers market)
2 stalks celery
40 cloves garlic, unpeeled (or as much as you like)
Fresh or dried herbs of choice
1/2 tsp freshly ground black pepper

Place sprigs of fresh herbs (optional) in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic, unpeeled, around chicken. Chop remaining herbs; sprinkle herbs and pepper over chicken. If using dried herbs, I often combine them and rub them on the chicken. Cover and cook on low 8-10 hours or high 3 1/2-5 hours.

To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto French bread (yummy!)

Our Year So Far

Well, it’s been a long time since my last posting, and a whole lot has happened! Here is a recap:


April

• After having our farmette on the market on and off for about a year and half, we found a buyer!
• Discovered that the farm we were hoping to buy was no longer on the market.
• Found a new farm to buy (bigger and better). 25 acres! 2 Barns! Farmhouse! Garage!
  
• In order to qualify for special incentives, had to settle on the new place by April 30.
• Managed to squeak through two settlements on April 29, selling in the a.m. and buying in the p.m.

Now, some of you may be looking at the calendar and saying, “Isn’t that a little close to the Maryland Sheep & Wool Festival?”, and you would be right! So here’s how it played out:

• Wednesday, April 28 – Moved tents, tables, etc. for our booth to the Howard County Fairgrounds.
• Thursday, April 29 – Two settlements in one day, am in Rockville (selling) and pm in Columbia (buying).
• Friday, April 30 – Moved plants and wool to the fairgrounds. Our box truck broke down (catalytic converter trouble), the friend’s truck we borrowed to replace it broke down (blew a spark plug), and for good measure Greg clipped Dalis Davidson’s pickup in the parking lot and broke her parking light. (Dalis, you still need to tell us what we owe you!)
• Saturday, May 1 and Sunday May 2 – Festival!!! Need I say more?
• Monday, May 3 – Festival over, we can finally start packing. Have to be out of the house by May 12, although the new owners say we can take our time moving the rest of the farm (bless them!)
• May 4–9 – Pack, pack, pack. No time to sort and discard. Move everything! Thanks to my sister Katrina, our friend Melinda Byrd, and Judi Stull, our realtor, for lending a hand.
• May 10 – Moving day! Hired movers to move the furniture and did the rest ourselves. Thanks to Don Alberg’s flat bed trailer, we were able to get all of the tractors, tillers, etc. moved.
• May 12 – Old house is empty and ready for new owners Daniel and Abby to take possession. We are unpacking at the new house and wondering how a bigger house can possibly hold less. Plans take shape for a big garage sale in the future. Need to get the gardens planted RIGHT AWAY for this year’s farmer’s market!

May

• Started planting gardens.
  
• Repaired old chicken house (shack?) and moved chickens from old farm.
• Started putting up fences for sheep. Although previously a sheep farm (Hampshires), in recent years it was used for horses. There is a new pole barn and two pastures fenced with board fences. Unfortunately, these fences do not connect to the barn, so the first order of business is to fence the area immediately surrounding the barn. Thanks go out to my brother, Irenaeus and his friend Don for spending so many of their weekends working on our fences, and to Ridgely Thompson for teaching them how to build braced corners.
• Farmers Market opened 5/29 (too soon!)

June

• Planting continues, and weeding starts.
• Fencing continues. By the end of the month, we finally have enough area fenced that we can move the sheep over from the old farm.
  
• Moved more farm stuff, including 100 tomato cages (5 foot tall cages, made of concrete reinforcing wire).

July

• By the end of the month, the new gardens are starting to produce. Weeding continues.
• Fencing also continues. Now we are wrapping woven wire around the outside of the board fence on the two pastures. Sheep are happy each time we expand their area.
• Harvested garlic at the old farm. All that’s left to move from the old farm now is the greenhouse.

August

• August finds us planting, weeding, harvesting, and going to market. Getting great yields despite lack of rain.
• Discovered the chicken house (shack?) is not predator proof. Found some dead hens and realized that a bunch more had disappeared altogether - started with 23, now down to 8! Started planning a new chicken house. In the meantime, Greg moves the chickens into rabbit hutches each night and puts them back again in the morning. Labor intensive, but we haven’t lost any more.
• Fencing in pasture #1 is within 30 feet of being done. Start thinking about pasture #2. We are going to build the flock by saving our ewe lambs this year, and they need some place to go during breeding season. (Not to mention it would be a good idea to get the ram lambs out of the flock before they breed their mothers and sisters.)
  

So what’s on tap for September? Planting, watering, weeding, harvesting, and going to market of course. Building a new chicken house; we've ordered some new chickens and they are arriving October 2. Moving the greenhouse. Fencing more pasture. Converting part of the lower level of the bank barn to a fiber workshop. Still need to have that garage sale. And the list goes on and on…

2010 Plant Varieties

Here is the list of plants we will be selling at the Maryland Sheep & Wool Festival this year. The greenhouse is also open by appointment, call Greg at 443-386-0244.

Hot Peppers
The hot peppers are coming along nicely this year, a relief after last year's pepper disaster!
Jalapeno
Thai
Habanero
Caribbean Red
Purira*
Cherry Bomb*
Serrano*
Bulgarian Carrot Chile*
Hybrid Paprika*
Anaheim (Numex)*
Ancho (Tiburon)*
Fish*
Chiltepin*
Pasilla*
Cayenne*
Hungarian Hot Wax*
Hot Paper Lantern*

Sweet Peppers
King Arthur
Big Bertha*
Gourmet*
Islander*
Antohi Romanian*
Biscayne Cubanelle*
Sunray*
Sweet Chocolate*
Bianca*
Blushing Beauty*
Round of Hungary*
Piquillo*

Tomatoes
Brandywine
Celebrity
Striped German
Giant Belgium
Yellow Brandywine
Green Zebra
Marglobe
Rutgers
Cherokee Purple
Patio*
Black Krim
Zapotec Pleated
Giant Oxheart
New Girl

Plum Tomatoes
Roma
San Marzano
Amish Paste
Juliet
Principe Borghese
Debarao
Window Box Roma*

Cherry Tomato
Sun Cherry*
Sungold
Red Grape*
Yellow Pear*
Red Pear*
Peacevine*
Super Sweet 100*
Red Robin*
Sweet Million*

Basil
Italian Large Leaf
Red Rubin
Spicy Bush
Mrs. Burns Lemon
Thai Magic
Purple Ruffles
Cinnamon
Fino Verde

Eggplant
Beatrice*
Fairy Tale*
Nadia*
Lousiana Long Green*
Orient Charm*
Zebra*
Orient Express*
Dancer*

Miscellaneous
Flat Leaf Parsley*
Toma Verde Tomatillo*
Purple Tomatillo*
Catnip*
Nasturtium - Jewel**
Nasturtium - Alaska Mix**
Nasturtium - Night and Day**

*4" pots only
**Market pack only
Everything else is available in both 4" pots and market packs of 4 plants.

Yes, we have tomatoes…finally!

Seems like it started raining for the Maryland Sheep & Wool Festival the first week in May, and kept raining for another month. As a result, we were even later than usual getting the garden planted. We got through the first few farmers markets of the year with plants from the greenhouse; after that things were a little sparse for a while (garlic scapes and radishes, anyone)? Slowly, the crops have been coming in. Summer squash and cucumbers are winding down, but where, oh where, were the tomatoes? The week of the Howard County Fair at the beginning of August, we had five – count em, five – ripe tomatoes. Not enough of any one variety to enter in the fair!

Finally, in the last couple of weeks, our booth has really started looking like a farmers market should. This week, we had five varieties of heirloom slicing tomatoes (Brandywine, Yellow Brandywine, Striped German, Black Krim, Green Zebra) and one non-heirloom variety (Celebrity). One heirloom plum tomato (Debarao), the classic Italian San Marzano paste tomato, plus the ever popular bite-sized Juliet (nearly a bushel)! Although classed as a plum tomato, Juliet is also good for salads, salsas, and fresh pasta sauce, not to mention eating out of hand. Let’s not forget the cherry tomatoes: super, super sweet Sungold and the small, pear shaped Red Pear and Yellow Pear.

Hmmm, what else? A smattering of squash, cucumbers, and onions. Four kinds of potatoes (Russian Fingerling, All Blue, Yukon Gold, and Norland red potatoes). Swiss Chard. Lots of extra large green peppers, some colored bells, and two varieties of frying peppers. Ten varieties of hot peppers. Tomatillos. Several varieties of eggplant, including the miniature "Fairy Tale". Three kinds of basil (Italian Large Leaf, Red Rubin and Fino Verde "baby" basil). Spicy Red Korean garlic. Zinnias. Did I forget anything?

If we can find some time this week to clean it, we will have our "Westminster White" garlic next week. (So called because we originally bought it at a festival over ten years ago and have no clue what the real variety is!) Right now, Greg has the chainsaw out cutting up a tree that fell on the fence in the sheep pasture, so it looks like we’re not cleaning garlic today!

Stop by and see us one Saturday morning at the farmers market!

Kris

Of Radishes and Garlic Scapes

Being a market gardener surely inspires some unusual meals. We have access to all that lovely home-grown organic produce, but what we really end up eating is damaged crops (think split tomatoes or the potato the shovel went through), or whatever’s left over at the end of the market. A few weeks ago, the only thing the garden was producing was radishes and garlic scapes. Some a.m. thunderstorms kept customers away from the market, so we had a LOT of radishes and garlic scapes leftover.

Radishes weren’t too hard to deal with. We ate them:

• Out of hand, with sea salt
• Shredded with cabbage and carrots in a "Health Salad" (we had bought a lovely organic cabbage at the market)
• Oven roasted (OK, I admit, this recipe still needs some work)

The traditional French way of eating them, by the way (especially the long breakfast radishes), is with butter and salt. I have yet to try them this way, but I did find an article about it on the Internet.

On to the scapes. If you are not familiar with garlic scapes, the scape is the flower stalk of the garlic plant. They are only available for a limited time in the spring. Since we grow a lot of garlic, we have a lot of scapes. I don’t mind, because they are yummy!

All of the following got two thumbs up from Greg:

• Roasted in the oven with olive oil and salt. (Customers tell us they are also great on the grill.)
• As garlic scape pesto (using the recipe from MaryJanesFarm).

The real winner was when I substituted scapes for asparagus in the "Sausage and Asparagus Skillet" recipe from one of my favorite cookbooks, Simply in Season. I also added some chopped fennel. Made with Evermore Farms pork sausage from the market, this was so good we’ve had it several times!

A Tale of Two Breakfasts

Many years ago, when I first heard about the concept of food miles (how far your food travels from farm to dinner plate), I realized that there was something very wrong with the food system in this country. As a market gardener, I was intimately familiar with the concept of local produce, but I hadn’t thought much beyond that. At the same time, I had just about given up eating pork products because most of the commercial pork in this country is raised in Concentrated Animal Feeding Operations (CAFOs) a.k.a. factory farms, which are generally super bad news for the environment.

My real awakening came from reading a column in Edible Chesapeake magazine called "A Tale of Two Breakfasts". Author Tom Harbold (who happens to be a regular customer at our farmers market) compared two breakfasts—his usual morning routine, versus one featuring ingredients he had purchased from local farmers. Wow, he had even been able to buy his breakfast bacon locally! Plus he had met and talked to the people that had produced his food! It made me realize that local applied to more than just produce, and gave me something to aspire to.

Fast forward to 2009. We are very fortunate to have some new meat vendors at our farmers market this year, so I finally have a source for bacon! Here was my Sunday morning breakfast today:

• Pasture raised heritage breed bacon from the farmers market (hooray!)


• Eggs from our backyard


• Two slices of sunflower/oat mini-loaf from the farmers market, spread with fresh farm butter from Trickling Springs Creamery in Chambersburg, PA (which I buy at Roots Market in Clarksville) and strawberry/rhubarb jam from the farmers market (although I will have homemade strawberry jam soon, strawberries are in season!)

Yummy (and local)!

Kris

Eating Local - What's for Dinner, May 31 2009

Have you tried emu? Emu is a high-protein, low-fat, nutrient-packed red meat, and the American Heart Association has included emu in its listing of heart-healthy meats. Our farmers market has added an emu farm to its lineup this year, so I decided to give it a try. I bought a pound of emu sandwich steaks, with an eye to doing a stir fry. I also bought some asparagus and some spring onions with nice sized pinkish-red bulbs.

I cut the green tops off the onions, and set them aside for future use. I then sliced each onion bulb in half. Next, I heated some olive oil in my large non-stick skillet, and added two cloves of garlic, sliced, from my stash. I tossed in the onions, then added the emu steaks. The thinly sliced meat cooked fairly quickly, even though it was still partially frozen. When the meat had lost most of its reddish tinge, I added the asparagus, which I had sliced on the diagonal into one inch pieces. After stirring it all around, I put on the lid and let it cook until the asparagus were tender. I finished it off with some balsamic vinegar, salt and pepper.

Sorry, no pic of tonight's meal; I was too hungry! But Greg made lots of mmmm noises as he ate, and said the dish was "awesome". We will definitely be buying more emu!

It's Farmers Market Day!

"It’s farmers market day" I chirp gaily (because it annoys my husband) when the alarm goes off at 4:30 a.m., our normal rising time during the farmers market season, which runs from the end of May through the Saturday before Thanksgiving. It just so happened that yesterday was opening day for our primary farmers market, the Downtown Westminster Farmers Market (http://www.westminsterfarmfresh.com/). The weather cooperated fully and gave us a gorgeous day. The market was abuzz with excitement as shoppers reconnected with farmer friends from past seasons and checked out the new vendors. Strings on Wings provided musical entertainment. We took loads of tomato, pepper and basil plants to the market, along with brown eggs from our laying hens, plus wool and yarn from our sheep. It will be a few more weeks before we start having produce to sell; Greg’s primary focus through the beginning of May is in the greenhouse getting plants ready for the Maryland Sheep and Wool Festival, so we are always late getting the garden in. The recent rainy weather hasn’t helped any either! The market is a "producer only" market, which means that everything sold is produced by the farmers selling it. When you shop at the market, you support agriculture in Carroll County and contribute to the local economy.

In addition to us, returning vendors included:
Tomatoes, Etc., Westminser, MD – Produce and plants
De La Tierra Gardens, Taneytown MD (http://delatierragardens.com/) – Certified organic produce, plants, and beautiful cut flowers
Nev-R-Dun Farms, Westminster, MD (http://www.nevrdunfarm.com/) – Certified organic produce and plants
Orchard Country Produce, Gardners, PA (http://www.orchcountry.com/) – Fruits, vegetables, baked goods, jams, jellies, dog treats
Groff’s Content Farm, Rocky Ridge, MD (http://www.groffscontentfarm.com/) – Organic grass-fed beef and lamb; natural free-range chicken and eggs; pasture raised pork

New vendors at the market yesterday included:
The Farmer’s Daughter – Whole wheat bread and yummy cinnamon rolls
For the Birds – Organic, free-trade coffee
Carlhaven Emu Farm, Westminster, MD (http://www.carlhavenemufarm.com/) – locally raised emu meat and emu oil skin care products

In future weeks, a cheesemaker (Hawk’s Hill Creamery, Street MD http://www.hawkshillcreamery.com/) and another farmer selling pasture raised meats (Evermore Farm, Westminster MD http://www.evermorefarm.com/) are expected to join the market, along with the return of Sharon’s Baked Goods (cookies, muffins and cakes). The market is open every Saturday from 8:00 a.m. to noon, and is located in the Conaway municipal parking lot on Railroad Avenue (Rt 27), 2 blocks north of Main Street.

More pictures from Opening Day are on the Thorne Farm Facebook page at http://www.facebook.com/album.php?aid=116588&id=57593701994&l=487dc9171b. Sign-up to be fan of Thorne Farm while you’re there!

Eating Local - What's for Dinner, May 25 2009

I came home from this past weekend’s Sustainable Living Fair full of inspiration for local eating, plus the ingredients for a local foods feast. I originally planned this meal for Saturday evening after the fair, but a tire blow-out on one of the trucks on the way home threw a wrench in those plans. We already had plans for Sunday with family, so the feast had to wait until today.


Here’s the menu:

Asparagus Frittata - our own eggs and asparagus from Orchard Country Produce (http://www.orchcountry.com/index.html).


Oven Roasted Potatoes with Pesto - potatoes also from Orchard Country Produce with fresh pesto made with our own basil and garlic. You may ask "Pesto at this time of year?" Well, it helps to have a greenhouse full of basil plants in need of pinching back. I was able to harvest enough tops to make a double batch. The garlic was stored from last year’s harvest.

Mixed Green Salad with Radishes and Spring Onions – lettuce, spinach and green onions from White Rose Farm (http://www.whiterosefarm.com/) and radishes from Nev-R-Dun Farm (http://www.nevrdunfarm.com/).

Limeade with local honey and homegrown mint


I had been planning on drinking a Grenache Rose from local Serpent Ridge Winery (http://www.serpentridge.com/), but ended up drinking that Saturday night after having the truck towed home (no spare and no jack, shame on us).


The non-local ingredients were olive oil, pine nuts, parmesan cheese, vinegar (but I’m working on that one), salt, pepper and of course limes. If you want to recreate this meal, all of the local ingredients will be available at the Downtown Westminster Farmers market (http://www.westminsterfarmfresh.com/), which opens this coming Saturday, May 30.


Now, off to wash the dishes…


Kris

New Arrivals

It all started with some dog toys that our foxhound, Larceny, was not interested in. Larceny was raised in a working kennel belonging to the Carrollton Hounds hunt club, and apparently had never learned how to play. Treats, yes; toys, no. Over the years we had accumulated a number of toys that she totally ignores. We thought we would see if the local humane society would accept them as a donation for use in their shelter.


While I was checking out the hours that the humane society was open, I also took a look at the stray and adoptable animals, which I do from time to time. There were three things that caught my interest – a rooster, a goat and yes, a dog, an Australian Cattle Dog mix. The rooster was up for adoption; the goat was a stray and would be coming up for adoption soon. I proposed to Greg that we take a run up to the humane society to donate the toys and check out the rooster and goat, and oh yes, while we’re there we might as well look at this dog. (Some background -- we had an Australian Cattle Dog for many years, who passed away a few years ago. Jacko was an outdoor dog who took his job of guarding the farmyard very seriously. He was definitely Greg’s dog; I could always tell what Greg was doing by looking at Jacko. He would be totally focused on whatever area of the farm Greg was working on. Even though Greg said one dog was all that would fit into our small house, I knew that he missed Jacko.)


So off to the Carroll County Humane Society we go one Saturday morning. We just missed the rooster; he had been adopted out right before we got there. The goat was still there, but one of the staff was thinking about taking her. All that was left was to look at the dogs. Chloe, who turned out to be an Australian Shepherd/Australian Cattle Dog mix, was lying quietly in her pen with her head on her paws. Unlike the other dogs that were barking and bouncing off the walls because of the visitors, no amount of coaxing could get Chloe to stand up and come to the gate. Hmmm, we thought, there must be something wrong with this dog. But the staff assured us she was very lively and loved to play fetch. It was time to get up close and personal.


They brought Chloe to meet us in the "Get to Know You" room. Chloe immediately found a ball and was ready for a game of fetch. She was eager to be petted and played with, and went right over and sat on Greg’s feet. Greg says it was love at first sight. There was just one hurdle; what would Larceny think? So home we go, to get Larceny and bring her to the humane society to meet Chloe. All four of us got together in the "Get to Know You" room, where the dogs pretty much ignored each other. Larceny wanted to eat treats and have everyone pet her, while Chloe just wanted someone to throw her a ball.


We also found out that Chloe had just come in to the shelter the previous day. I must have seen her picture on the web as soon as it was posted. It seemed like fate was at work, so we decided to go for it and brought Chloe home (along with all the toys that brought us to the humane society in the first place)! Chloe is a sweet girl and looooves to play. She also likes to ride in the car (unlike Larceny, who always looks carsick) and has now gone to the hay auction with Greg a couple of times. Although the dogs still pretty much ignore each other (obviously, neither one is an alpha), they get along well. They get walked together, and slurp water side by side from the same bowl after a particularly vigorous outing. Chloe has almost convinced Larceny to play with her, although it’s obvious Larceny has no clue what she is supposed to do.


Oh yes, the humane society called the following Monday and said we could have the goat. So we have added Clover, a little pygmy goat to our menagerie. We’re still working on the rooster.

Kris

Greenhouse Update

This was a strange year in the greenhouse. The first planting of basil seedlings developed some form of root rot and died. The germination on peppers was spotty, and the ones that did come up and got transplanted didn't grow, just stayed the same size. Too many cloudy and cool days in April, I guess. Then Greg spotted aphids on some of the peppers. Uh oh, somehow, we had forgotten to order the ladybugs which we usually release in the greenhouse as a preventative measure (ladybugs love to dine on aphids). Out came the insecticidal soap, which helped with the aphids, but scorched some of the plants (Greg sprayed them on one of the rare sunny days we had) and I hopped on the internet to place an emergency order for ladybugs. Good thing the tomatoes were fairly trouble free!

Our big plant-selling event each year is the Maryland Sheep & Wool Festival on the first weekend in May. Our sales during that single weekend generally equal our entire farmers’ market season. We have repeat customers that have been buying plants from us for eight or nine years. We usually bring four truckloads of plants to the Festival; this year we only took two and for the first time did not have any peppers or basil. Add to that a damp weekend (off and on showers on Saturday and steady rain for most of the day Sunday) and it seemed to be a recipe for disaster.

In the end, although our sales were down, things could have been worse. The threat of rain on Saturday did not hold back the crowd at all; I heard that at one point they even had to close the parking lot of the Howard County Fairgrounds because it was full! We sold just about every plant we took to the Festival and came home with a total of four trays of plants. Sunday sales were slow, but that could have been because there really wasn’t much left by then as much as because of the weather.

Now that we’ve had a couple more weeks of warm weather, the peppers are finally looking great! The second planting of basil is coming along, and we’ve transplanted more tomatoes. We’ll be taking a truckload of plants to the 2nd Annual Maryland Heartland Sustainable Living Fair next weekend, Saturday, May 23 2009 from 9 am - 5 pm at the Carroll County Farm Museum in Westminster, Maryland (http://www.sustainablelivingmd.org/). Come join us if you are in the market for some sustainably grown plants for your garden!

Kris