Monday, July 27, 2009

Farm Visit: Kings Hill Farm

This previous week I was able to take part in an amazing opportunity here at Michael Fields. The basic program is providing students with the opportunity to go work, live and learn from other farm operations around the state. I chose Kings Hill Farm, near Mineral Point, WI. Kings Hill a very large farm compared to our operation here at Michael Fields. They have forty acres in annual vegetable production and lots of perennial/ permaculture designs are in the establishment phase. This opportunity was an amazing way to see what other farms are doing, how the manage their fields, market their produce and utilize their employees. This week also taught me a great deal about working on a large farm, including the energy and commitment that is needed to make it through the days.

CSA Week 10

French Green Beans
Green Beans
Dragon Tongue Beans
Royal Burgundy Beans
Carrots
Cucumbers
Red Currants
Green Leaf Lettuce
Red Leaf Lettuce
Zucchini and Zephyr Squash
Fresh Walla Walla Onions
Parsley
Raspberries
Kale(Green, Red and Lacinato)
Swiss Chard
Celery
Red Cabbage

Wednesday, July 22, 2009

CSA Week 9


Apricots
French Green Beans
Green Beans
Dragon Tongue Beans
Royal Burgundy Beans
Red and Golden Beets
Cucumbers
Red Currants
Green Leaf Lettuce
Zucchini and Zephyr Squash
Fresh Red Onions
Purple and Genovese Basil
Cilantro

Friday, July 17, 2009

Dill Pickles Recipe


Ingredients:
Pickling Cucumbers
Dill Flowers
Water
White Vinegar
Sea Salt 
Cream of Tartar
Steps:
Making the Brine:
Combine 9 1/2 cups of water, 4 1/2 cups vinegar and 1 cup salt in a stock pot and bring to a boil.
Filling the Jars:
Place one dill flower and 1/8 tsp. of cream of tartar at the bottom of every jar
Fill with cucumbers, and add one more dill flower on top
Fill jars with brine solution, 1/4 inch below the rim
Close the lids and let jars sit for 4-6 weeks


Wednesday, July 15, 2009

Chocolate Mint Raw Milk Ice Cream Recipe

Ingredients:
1 cup whole raw milk
2 cups raw cream
1 cup sugar
2 egg yolks
2 cups fresh chocolate mint
1 tsp organic vanilla extract
Steps:
Whisk egg yolks and 1/2 cup sugar together
Place 1 cup milk and 2 cups chocolate mint in a sauce pan
Heat to just below boiling, milk should just begin to steam (don't let milk boil or milk will curdle)
Remove from heat and stir in egg yolks mixture along with remaining sugar
Simmer on low heat until mixture thickens (about 5 minutes)
Turn off heat and and run mixture through a fine sieve
Stir in cream and vanilla extract
Add entire mixture to ice cream maker and let it churn for 20-30 minutes
Transfer to another container and place in freezer for at least 1 hour

Tuesday, July 14, 2009

CSA Week 8


Green Summer Crisp Lettuce
Zucchini Squash 
Zephyr Squash
Leaf Fennel
Curly or Flat Leaf Parsley 
Cucumbers
Fresh Walla Walla Onions
Red Currants
Golden Beets
Green Beans
French Style Green Beans
Swiss Chard

Tuesday, July 7, 2009

CSA Week 7


Red Summer Crisp Lettuce
Green Summer Crisp Lettuce
Zucchini
Zephyr Summer Squash
Broccoli
Cauliflower
Red Beets
Cutting Celery
Basil
Cilantro
Swiss Chard
Red Kale
Green Kale
Lacinato Kale
Purple and Green Kohlrabi
Green Cabbage
Fresh Red Onions